Lacto Fermented Ginger Carrots

by Meg Cotner on March 28, 2011

Lacto fermented ginger carrots is one of my favorite ferments.  It’s got the sweetness of the carrots, the piquant nature of the ginger, and the tanginess that comes with fermented foods.  Plus all that extra vitamin C and probiotics from the fermentation process.

The jar of ginger carrots in the photo was made during a fermentation workshop I taught a couple of weeks ago.  I decided on ginger carrots because they are easy to make and get one’s head around – a few simple ingredients, easy to mix, and easy to get a brine out of it. It was fun to prepare them as a group, too, with everyone contributing to the grating and mincing. And I learned how to peel ginger with a spoon!  It’s freakishly effective.

I enjoy ginger carrots on lots of things, from eggs, to roast salmon, and it’s a nice snack all by itself. It also goes great in a bean salad, the recipe for which I’ll share soon

The process is very simple – mix everything together and let it sit and ferment.  The ferment shown in the picture above – which was made during the fermentation workshop I taught a few weeks ago – took about 6 days to get to my liking. It continues to get better and better as it ages, too.

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