Fermented ginger carrots are a surprise every time I serve them, as the flavors never cease to amaze me. Also, these are so easy to make that I constantly keep them in my pantry for any quick dinner, or for an appetizer cheese plate.
These Fermented Ginger Carrots Are A Great Vegetable Dish
Fermented carrots are your new favorite vegetable!
This dish is one of my favorites to make every time I find a bunch of carrots at the local farmer’s market. I love to experiment with these flavors, and last time, I even served this dish with some honey drizzled over and a tasty yogurt and lime dip. It’s the perfect side dish for any occasion!
To make this, all you need is carrots, grated ginger, sea salt, whey, and filtered water. If you don’t have whey, an additional tablespoon of sea salt will do.
You can also use powdered ginger or mashed ginger. If you want more zest, add a bit of apple cider vinegar too. For more spice, use cinnamon, paprika, and cumin.
Once all my ingredients are ready, all I do is press the glass weight on top of the carrots. This allows the liquid to rise above.
Finally, I seal my jars and leave them stored in a cool, dry place at room temperature. After three days, I place my jars in the refrigerator for better storage.
Here’s how I use them
There are many ways to use these fermented ginger carrots, which is why I make them any time of the year and use them whenever I need them.
These carrots go perfectly well with sweet potatoes and turkey at Thanksgiving, as an appetizer with hummus or a yogurt dip, and with cheese and cold cuts on a cheeseboard.
Now that you know how to make these delicious fermented ginger carrots, why not start cooking? You’ll have to wait a few days to try them, but the wait is worth it!
Also, if you are still on the fence, remember that carrots are very nutritious and high in vitamin A. The ginger, on the other hand, is a great digestive spice.
So, what are you waiting for? Let’s get started!
Fermented Ginger Carrots
4 cups (512 g) grated carrots
2 tbsp grated fresh ginger
1 tbsp salt
4 tbsp whey (if not available, use 1 more tbsp of salt)
filtered or spring water
- Create brine by combining water and salt, then stir until salt dissolved completely.
- Mix ginger with carrots.
- Pack tight into jars, leave two inches of headspace.
- Pour enough brine to cover carrots.
- Place glass weight on top of carrots then apply lid.
- Twist fermenting lid tighly, keep at room temperature for 3 days.
- Transfer to fridge when done.