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    RECIPE: LACTO-FERMENTED GRATED GINGER CARROTS

    Recipe: Lacto-Fermented Grated Ginger Carrots

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    Rated 3.1 stars by 27 users

    With their sweetness, carrots are a great vegetable to ferment. They take on the tang produced by lactic acid bacteria quite well and balance it out. With the addition of ginger, this recipe works well as a side dish or added to a salad.


    30 minutes

    180 minutes

    4



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

    Fermented Vegetable Kit


    Grey Celtic Sea Salt


    Pickle Packer Vegetable Tamper

    Vegetables Pickle Packer - Vegetable Tamper & Muddler

    Pickle Packer Vegetable Tamper

    $19.95

    Pack in vegetables for small-batch fermentation with this Pickle Packer.







    INGREDIENTS:

    • 4 cups coarsely grated carrots
    • 1 Tbsp. fresh grated ginger root
    • 1 Tbsp. sea salt

    INSTRUCTIONS:

    1. In a medium bowl, mix carrots, ginger, and sea salt. Knead with clean hands or use a Cabbage Crusher until there is enough liquid to cover.
    2. Transfer the mixture to a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or use a fermentation weight to keep the vegetables under the liquid.
    3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
    4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
    5. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.

      download our lacto-fermentation guide and recipe book