Carrot and ginger ferment is a vibrant and tangy dish that combines the natural sweetness of carrots with the spicy warmth of ginger, resulting in a probiotic-rich condiment that’s both delicious and nutritious. This simple fermentation process not only enhances the flavors but also promotes gut health, making it a fantastic addition to salads, sandwiches, or as a side dish. With its bright color and zesty taste, carrot and ginger ferment is a delightful way to enjoy the benefits of fermented foods!
Ingredients:
• 4 cups grated carrots (about 4-5 medium carrots)
• 1 tablespoon freshly grated ginger
• 1 tablespoon sea salt
• 1-2 tablespoons honey or maple syrup (optional, for sweetness)
• 1 cup filtered water (if needed)
• Optional spices: cumin seeds, coriander seeds, or black peppercorns
Instructions:
1. In a large mixing bowl, combine the grated carrots, grated ginger, and sea salt. If using honey or maple syrup, add it to the mixture as well.
2. Using your hands, massage the salt and ginger into the carrots for about 5 minutes until the carrots start to release their juices. This will help create the brine for fermentation.
3. If the mixture appears too dry, add a little filtered water to help cover the carrots.
4. Pack the carrot mixture tightly into a clean, sterilized glass jar, leaving about an inch of headspace at the top. Press down firmly to submerge the carrots in their juices.
5. If using, add any optional spices to the jar for extra flavor.
6. Seal the jar with a lid or cover it with a cloth secured with a rubber band, allowing for airflow during fermentation.
7. Place the jar in a cool, dark place for 5-7 days. Check daily to ensure the carrots remain submerged, pressing them down if necessary.
8. After the fermentation period, taste the carrots. If they have reached your desired tanginess, transfer the jar to the refrigerator to slow down the fermentation process.
9. Enjoy your carrot and ginger ferment as a flavorful addition to your meals, packed with probiotics and vibrant flavors!
Aprile's Kitchen 