Debbie Vail, NC
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Lacto-Fermented Gingered Raisin Carrots

1/22/2013

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Some people do not like the tart taste of lacto-fermented products, but this recipe will is milder and liked by even the most hard to please taste buds. 

Lacto-Fermented Gingered Raisin Carrots  -  Makes 1 Pint

1       Bag Organic Baby Carrots (use 12 ounces) grated in a food processor
2       Teaspoons Freshly Grated Ginger Root or less to taste
1/2    Cup Organic Raisins
1       Teaspoons Celtic Sea Salt
3       Tablespoons Whey



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Put all in a bowl and pound or mash with a spoon or mallet to draw the juice out of the carrots.  Then press into a wide mouth pint sized canning jar for an air tight seal leaving one inch of space at the top.  Leave on counter for about 3 days.  If you do not have an airlock lid as shown in the picture, then you will need to burp the jar about twice per day.  Store in refrigerator after 3 days.  
If you do not have the time to grate fresh ginger, there is a brand that is organic and minced in a small jar.  
Check out these fermentation tools and supplies

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    Debbie Vail, NC
    ​Greetings from east central Alabama and welcome to my site.  I am a graduate of Hawthorn University, a leader in holistic education.  
    See more​ ​about me and my educational experience.
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