I was able to use the whey that I made yesterday to make ginger carrots today! Â What are ginger carrots, you say? Â Well they are the very first fermented vegetable that I ever made! Â And they are very good… mild sweet tangy flavor that complement many dishes. Â The carrots are meant to be used as a condiment of sorts (like sauerkraut), and contain a lot of beneficial bacteria that aids in digestion. Â That is why these are great to eat with meat. Â I have even made a quick snack of ginger carrots and a piece of cheese and maybe a cracker or two… tasty! Â The ultimate ‘fast’ food!
Ginger Carrots
Rating: 2 forks (key)
I thought this would only be a one fork rating (me) but Zoie liked them too, cool!!
Difficulty:
Easy
Page in NT: 95
Kindle location: 2861
Yield:
1 quart
Ingredients:
4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)
2 teaspoons freshly grated ginger [TNC: please note that it says 1 Tablespoon in NT]
2 teaspoons sea salt (not iodized) [TNC: please note that it says 1 Tablespoon in NT]
4 T Whey
Preparation:
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Â Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. Â The top of the carrots should be at least 1 inch below the top of the jar. Â Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.
Photo courtesy of color line on Flickr
{ 13 comments… read them below or add one }
I really like this recipe -so easy too! The only thing I’ll do differently for my next batch is use a little less ginger, I found it a bit too strong…
Looks easy…and delicious. I think half the fun is going to be making the whey
hey Mike! nice to see you on here! Yes it is so easy, I just love recipes like that! Let us know how it goes…
This recipe is really yummy on roast chicken and goes well with Asian stir-fries, too. I even sprinkle it on salads. I go through lots of ginger carrots!
So, how do I make whey? E
Is there a trick to packing down the carrot/ginger mix? I am having a heck of a time to get it to stay packed at the bottom of the jar. Every time I pull the tool out from packing it, all the carrots come back to the top of the liquid
Hi Briana… are you adding water? Usually my carrots don’t have a ton of liquid in them. Are you using the big, regular carrots or the baby carrots to make the recipe? I have noticed that some carrots are packaged with some water or soaked in it, so that could be causing the problem. I’m sure someone on here has had the same problem though…
Our local raw milk supplier sent us the link to your blog. I love it! Thanks for doing this; it’s very inspiring.
I really like the clever titles to your posts also.
No, not adding water. Just using the juice that comes from the carrots after they are pounded. The carrots are local and organic and the large size. I did talk to AnnMarie and she had told me to use another jar that fit inside and held the carrots down under the liquid. I did that and it seemed to work after that. There was a nice bubbly transition going on that wasn’t happening when the carrots were at the top. I did find that the ginger was far too overpowering. They were almost sour when they were all said and done. We will probably end up throwing these away as none of the family (myself included) want to eat them. Any suggestions would be gratefully welcome.
Briana, thanks for writing another comment and giving an update. I’ve been thinking about your problem. I think I’m having the same problem with my ginger carrots!! They were good at first, but now they have an off taste. I think I know why. I’m not sure how you prepared your ginger, but I grated mine with a very fine grater. It was more like the consistency of garlic when you put it through a press. Maybe the tiny pieces of ginger ferment too much with time, and produce alcohol? I remember reading about this with the beet kvass. Sally said not to grate the beets in that recipe but cut them into chunks so that the beets didn’t produce alcohol, which is the wrong kind of fermentation. So I think I will make these again, but will maybe put in less ginger and cut into small pieces, more like chopped garlic. Or maybe it’s the grated carrot causing the fermentation problem. Maybe I will try to do ginger carrot sticks. If you figure it out let me know! It sounds like you’re getting great carrots so that definitely isn’t the problem.
I’ve had a batch of these sitting in the fridge for a while and I threw a bunch in with some arugula and parmesean cheese to make an omelette this morning. The sweet tart carrots were AWESOME in an omelette!
Hi
i love reading your blog! I am new to the NT way and just received my book in the mail this week after spending many hours reading online articles such as yours. I have been eating my ginger carrots the last two days and was wondering if it is possible to make them using less salt or if this amont of salt is necessary for the fermentation to occur? Also, how do you know if your fermentated vegetable recipes have produced the correct type of probiotics as opposed to other bacteria, as it all tastes kind of weird to begin with!! Thanks for you help and support through your website!
I just tried my first batch… not too impressed. Not sweet, more salty! Perhaps the type of salt is important?? I used Real Salt. I also used a ginger grater (ginger turns to mush). Any thoughts?