With their sweetness carrots are a great vegetable to ferment. They seem to take on the tang produced by lactic acid bacteria quite well and balance it out.
Carrots are also popular with children and grating them brings out the “fun” side since it looks a bit like coleslaw. The ginger in this recipe is wonderfully reminiscent of a carrot and ginger soup, but with its refreshing tang this is best served up as a condiment to your favorite protein or as an addition to a salad.
With just a few simple ingredients, this ferment couldn’t get much easier.
4 cups grated carrots
1 Tablespoon fresh grated ginger root
1 Tablespoon sea salt (or 2 if not using whey)
4T whey (optional)
Grate carrots using a box grater or your food processor. Use the larger holes on both.
In a medium-sized bowl mix grated carrots, grated ginger, sea salt, and whey (if using). Once all ingredients are evenly distributed move them to a quart sized canning jar or other non-reactive fermenting vessel.
Press mixture down tightly into vessel with either a wooden utensil or your fist. Be sure to pack them down tightly enough that the liquid (brine) covers the shredded carrots.
Seal with a lid and allow to ferment at a cool room temperature (60-80 degrees being optimal) for 5-10 days or until bubbly and tangy to your liking.