Dinner Table Rating Not Applicable
1 thumb per family member
Cook’s Rating 
Accessibility of ingredients, ease of preparation, and affordability
I really hate to let people down. I know I promised you zucchini recipes this week so I hope you haven’t come looking for them. The truth is that as I was cleaning up in the garden, I found a patch of carrots hiding underneath a black-eyed susan. I thought I was done with the carrots weeks ago. But this sneaky little patch had been hiding and needed to be cooked up ASAP. They were starting to rot in the ground. So this week you get carrots. I promise, really and truly, to get to the zucchini next week.
I’m still fairly new to the whole fermentation scene. I’m intrigued by it not only as a means of preservation, but also because it’s a reputed digestive aid. If you’re curious about the fermentation process, and what exactly that means, check out my previous post on preserved lemons.
This recipe gets all three stars. Like all the condiments I’ve made from Nourishing Traditions, I’m withholding the Dinner Table Rating until we have a chance to try it with a recipe, as intended. I’m thinking it will be delicious with a spicy curry. I’ll be sure to update the rating at the top of the post once we’ve tried it.
Gingered Carrots (Nourishing Traditions, page 95)
- 4 cups grated carrots tightly packed
- 1 tablespoon freshly grated ginger
- 1 tablespoon sea salt
- 4 tablespoons whey (p 87) OR additional 1 tablespoon sea salt
1. In a bowl, mix all ingredients and pound with a wooden pounder to release the juices.
I used the food processor to make quick work of shredding all those carrots. Note that the whey gives you a jump-start on the fermentation process. So if you choose to use the additional salt instead of the whey, fermentation may take longer for you.
2. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder 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 about 3 days before transferring to cold storage.
My Gingered Carrots are in the fridge. The Sweet Pea has noticed them there and says “Mom, those look gooooood”. Now I just have to find the perfect recipe with which to serve them.
