Lacto-Fermented Ginger Carrots
I know I’ve been focused on fermenting lately but the bacteria that natural ferments provide are such an important part of the diet.
Here’s why: In a healthy gut, up to 5 pounds (yes – you read that right, 5 pounds) of healthy bacteria should be living symbiotically with our body. That’s crazy! Fermented foods aid in that symbiosis by providing the gut with new waves of bacteria as old ones die off.
Vitamin K2, a vitamin that is totally and completely underrated but rocks my socks, is found in ferments. Dr. Weston Price identified it during his research days as “The X Factor” (not to be confused with the television show). He posited that there was some factor in these indigenous foods that was allowing for good calcium absorption and assimilation that resulted in healthy teeth, bones and tissues. Science, unfortunately, had not caught up with him and only recently have they discovered what he was talking about. Natural foods FTW! (I’ve talked a little bit about this in my butter post.)
So these carrots. They are my favorite. So much so that sometimes I eat too many of them. If that’s even possible! ha! They’re gingery and tangy and full of delightful goodness. On a warm summer day, pulling one of these bad boys out of the fridge is just so refreshing. They’re also super super easy. And super quick to put on. And super cheap. All three are a super win in my book. (I’ll stop with the “super” superlatives, don’t worry! – hehe. See what I did there?)
Lacto-Fermented Ginger Carrots
- 4-8 organic carrots, scrubbed with peels on and cut into spears
- 1 to 1 ½ inch fresh ginger, either grated or julienne’d
- 1 quart filtered water
- 33 grams sea salt (Do not use kosher, iodized, salt with anti-caking stuff or table salt!)
- organic/non-sprayed grape leaf or organic bay leaf
Measure out 1 quart of water and set aside for no less than 30 minutes, to let chlorine filter out. If you live in an area with fluoridated water, either use a fluoride filter, such as a Berkey, or use bottled distilled water. Scrub carrots, keeping skin on them and cut into spears, peel and grate ginger. Pack the ginger on the bottom of a quart jar and layer the carrots on top. Pack as many carrots as you can in so they don’t float to the top of the jar. You may need to get creative on this one. Shove the bay leaf or grape leaf (this helps keep the carrots crisp during fermenting) into the side of the jar. Weigh salt (I like this scale) and mix it into the water, stir until dissolved. Pour salt water into the jar, covering the carrots and ginger and any of the food contents. Anything above the brine level will mold. So, make sure the brine is covering EVERYTHING. Weigh down with a glass weight or a clean rock (I find river rocks that are small and flat, scrub them and send them through a cycle in the dishwasher.) Work out any air bubbles (I like to use an old chop stick) and seal with a lid. Let it sit for 2 weeks on the counter top and then transfer to the fridge and enjoy!
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