I was able to use the whey that I made yesterday to make ginger carrots today! What are ginger carrots, you say? Well, they are the very first fermented vegetable that I ever made! And they are very good… mild sweet tangy flavor that complement many dishes. 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. That is why these are great to eat with meat. I have even made a quick snack of ginger carrots and a piece of cheese and maybe a cracker or two… tasty! The ultimate ‘fast’ food!
Rating: 2 forks (key)
I thought this would only be a one fork rating (me) but Zoie liked them too, cool!!
Page in NT: 95
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 – this is optional, omit and use TWICE the salt (4 teaspoons) if you don’t want to use whey
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.
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