Fermented Ginger Carrots

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There’s a health food store near where I work that sells the best sauerkraut I have ever eaten. Following the guide of Sally Fallon’s Nourishing Traditions cookbook, the chefs there make four varieties of fermented cabbage, all of them amazing. The women there speak so passionately about this cookbook that, immediately after interviewing two of them, I went back to my office and violated the paper’s network use agreement to buy this cookbook on Amazon.

This book’s philosophy has a lot in common with Paleo; a sensible approach to meat and animal fat, a focus on whole, unprocessed food and an emphasis on easily digestible nutrients. The whole point of fermentation is to make more of the vegetable’s nutrients bio-available. It’s also delicious, if you do it right.

One thing: make absolutely sure the juices cover the carrots, or your carrots will mold. And be careful when opening the jar…I had one explode on me once. But do this right, and soon you’ll be eating delicious, nutritious carrots with a lovely, clear bite of ginger flavor! Bonus — ginger is really good for digestion, too.

Ginger Carrots

4 cups grated carrots, tightly packed (use a food processor, if you have one)
1 Tbsp freshly grated ginger
2 Tbsp sea salt (you can also use whey in place of half the salt)

In a bowl, mix all ingredients and pound with a potato masher to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

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