How to make fermented ginger carrots

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The end of this summer I planted a bunch of carrots one afternoon and I unfortunately pretty much forgot about them.  Without proper thinning I ended up with quite a few short and/or twisted carrots which I decided would be perfect to make some fermented ginger carrots.

Step 1: Clean and peel carrots.  Peeled and cut the ends off of the carrots and set them aside.

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Step 2: Shed the carrots.  With a food processor this speeds up the process significantly but you can also do this with a hand shredded or even some good knife work.  The smaller the carrots the faster the fermenting process will be.  After slicing place carrots into a bowl and mash them a little bit to get some carrot juices flowing.  (personally I use a piece of wooden dowel)  Finally toss in 1-2 tablespoons of fresh grated ginger.

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Step 3: Fill with brine and wait.  In a separate container mix 1 quart of distilled water with 1.5 tablespoons of sea salt and mix until dissolved.  Pour over brine over carrots and cover jar with some cheesecloth.  Typically with fermenting I would have to construct something to keep the vegetables from floating to the surface but I have found with carrots they are pretty good about sinking to the bottom on their own.

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You can let them ferment on a warm counter for a few days or up to a week and a half.  Then move them into your refrigerator where they will continue to ferment at a much slower rate until all are consumed.

One Response to “How to make fermented ginger carrots”

  1. Rob Says:

    Neat! What is the shelf life?


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