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Gingered Carrots

From Nourishing Traditions by Sally Fallon


4 cups grated carrots, tightly packed

1 tablespoon freshly grated ginger

1 tablespoon sea salt

4 tablespoons whey (if not available, add an additional 1 tablespoon salt) *Also see the Sauerkraut recipe for instructions to make your own whey from yogurt


In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover and leave at room temperature for about 3 days before transferring to the refrigerator.  (You can taste after three days, if it tastes good, put it in the fridge. If you want it to be more "spritzy", leave it out for another day or two.)

 


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