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
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
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
