I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
The perfect salty, crunchy condiment! Add to salads, sandwhiches or serve on its own.
Makes: 1 pint
2lbs carrots, grated
Zest + Juice from one small orange
2 inch chunk ginger, grated
1 tbls coarse sea salt
1/4 cup whey or brine from previous ferment
In a large bowl combine all ingredients.
Using your hands, massage the ingredients together for 5-10 minutes. The brine (liquid) should double.
Add carrots and liquid to wide-mouth, glass quart jar, packing carrots down tightly.
Pack carrots down so there are no air bubbles in the jar and the liquid covers the carrots. You may need to weigh the carrots down with a small shot glass or whiskey rocks (that’s what we use in our house…)
Cover jar loosely with cheese cloth or thin dish towel and secure with rubberband. Ferment at room temperature for 3-5days, checking occasionally to make sure the veggies are staying below the brine.
After it’s fermented, check for mold and scoop any off the top. (If you packed it down and there’s liquid on top, you won’t have to worry about mold hiding the jar . Mold need oxygen to do it’s thing.)
Secure with lid and store in fridge for up to 2 months.
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