Yin Yang Carrots
Prep Time
1 week fermentation time
Number of Servings
Makes about 1 quart (Serves 8)
Recipe Source
Fresh & Fermented by Julie O’Brien & Richard J. Climenhage ($24.95, Sasquatch Books, 2014). Photo by Charity Burggraaf
Ingredients
- 8 cups coarsely grated* carrots (about 2 lb)
- 6 tsp sea salt
- 2 to 4 tsp grated fresh ginger (leave peel on if you’d like)
Directions
- Put carrots in a large bowl and sprinkle them with salt. Use your hands to thoroughly work salt into carrots. When carrots have shrunk down to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary.
- Add ginger, starting with 2 teaspoons, making sure it’s evenly distributed throughout. Taste and add additional ginger if a stronger flavor is desired.
- Pack carrots tightly into a quart jar until they’re about 2 inches below rim, weighing them down with an optional weight (clean glass coaster, small glass jar filled with water).
- Make sure brine completely covers compressed carrots by about 1 inch, and that they’re about 1 inch below rim of jar. Let jar sit at room temperature, roughly 64° to 70°F, topping carrots with more brine if needed. Carrots should be ready to eat after 1 week (or let them ferment longer for a richer taste). Store them in the refrigerator for up to 6 months.
Nutrition Info
51 Calories, 1 g Protein, 12 g Carbohydrates, 3 g Fiber, 286 mg Sodium, ★★★★★ Vitamin A, ★★ Vitamin K, ★ Vitamin C, Potassium
Try Your Carrots in This
These delightful Buddha bowls are the perfect home for them.
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