1-2inch piece of gingerpeeled and shredded or grated
Ingredients for extra brine
1rounded teaspoon sea salt
Ferment time: 7–14 days
Shred the carrots and ginger in a food processor and dump into a large bowl.
Sprinkle with 2 teaspoons of sea salt. Mix thoroughly with your hands, squeezing the carrots as you go. You’re trying to extract a bit of the natural liquid by creating a concentrated salt solution around the carrots (it’s hypertonic…SCIENCE!). Let the carrots sit for 15 min before moving to the next step.
Divide the carrots evenly between two pint-sized (16 oz) mason jars. Press the carrots down firmly until you’ve removed as much empty space as possible. There may be some natural carrot liquid at this point but not enough to cover the veggies.
Place the small 4 oz jar on top of the carrots. Fill the remainder of the space with a little bit of the brine solution. The carrots should be completely submerged. Repeat with the other jar. Save extra brine in the fridge because you might need it during the fermentation process…you can always make more but this saves a step later.
Cover the jars with cheesecloth, a piece of old t-shirt or a kitchen towel and place them in a bowl (I use paper bowl) or on a rimmed plate to catch any bubbling over.
Place in a dark spot (like a pantry or cupboard) and check daily to make sure the water level has not dropped down to the carrots. If it has, pour a bit more brine on top.
My carrots were to my sour liking after about a week, but I live in sunny Southern California. Check yours by removing a small sample after 5 days or so and eating it up! If it tastes tangy enough for you, it’s ready. It generally takes 7-14 days but varies with temperature.
Store tightly covered in the fridge…it will last for a few months!
Fermented Ginger Carrots
Amount Per Serving
% Daily Value*
Vitamin A 2370IU47%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.