Fermented Foods: How to Ferment Vegetables by Morgan Anderson

Author:Morgan Anderson [Anderson, Morgan]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Canning & Preserving, Cooking Methods, Raw, Natural Foods
Amazon: B00GO36D6W
Published: 2013-11-12T05:00:00+00:00

Ginger Lemon Carrots

These carrots are more a condiment than they are a side dish. They taste great when served over fish or pork or even when added to a lunchmeat sandwich.They can also be added to salad or coleslaw to give it a probiotic boost.

Selection:

Select medium carrots that do not have any fibrous portions.

Ingredients:

8 medium carrots.

3 tablespoons fresh shredded ginger.

2 teaspoons lemon zest.

2 tablespoons sea salt.

Filtered water.

Starter Culture:

Yes. Add ¼ cup whey to this recipe to get it off to a good start.

Instructions:

1. Wash the carrots. Peel them and grate them. Use the large holes on the grater.

2. Place the carrots into the fermenting vessel.

3. Stir in the lemon zest and the shredded ginger.

4. Combine the 2 tablespoons of sea salt with 4 cups of filtered water and add water to the container until the carrots are covered. Remove any air bubbles that form.

5. Add the whey to the vessel.

6. Place the weight in the container. Press the weight down into the container. Leave a 1" to 2" headspace at the top of the container.

7. Seal the container. The method used to seal the container varies from container to container, so check the directions that came with your container.

8. Place the container in a dark area of your house with an ambient temperature of around 72° F and leave the carrots until they've fermented to your preference.

Fermenting time:

Let the ginger lemon carrots ferment for 3 to 5 days. Check them after 3 days and then check them once a day until they're ready to be moved into cold storage.

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