Recipes

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   BUTTERNUT CHUTNEY

> SPICY CHRISTMAS KRAUT

> FERMENTED CARROTS WITH
   GINGER

> HONEY FERMENTED
   CRANBERRIES

FERMENTED CHILI TOMATO
   SAUCE

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Fermented Carrots with Ginger

This incredibly easy but delicious recipe makes for an interesting alternative side dish at the Sunday braai. Who doesnt love carrots? These sweet little veggies get a wonderfully tangy twist in this recipe. For added interest you could use different coloured carrots, though these are not always readily available.

The many added health benefits of this tasty side dish make it all so worth a try. Fermented ginger carrots are packed with vitamins, enzymes, probiotics and the medicinal properties of ginger. Naturally rich in rich in vitamin A and also containing vitamins K and C, carrots are also said to contain trace amounts of calcium too.

Coupled with ginger's anti-inflammatory properties and its ability to improve digestion, this ferment adds probiotics to the mix and there you have it - a  tangy-sweet nutrient rich and healthy accompaniment to any meal.

Ingredients

  • 500g bag of fresh carrots (sliced or cut into batons)

  • 1 tbp peeled and thinly sliced or crushed ginger

    (or galangal if preferred)

  • Zest of half a lemon or lime

  • 2 tsp of pickling salt or non-iodated sea salt

  • 2 cups of mineral water

  • 4 tbp of whey

You will need the following

  • 1 litre glass jar with sealable lid and bung

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Fermented Carrots with Ginger

Method

  1. Rinse and diagonally slice the carrots into discs or batons if you prefer

  2. Peel and slice the ginger or crush if preferred.

  3. Warm the water slightly in a stainless steel saucepan (no aluminium) and add the pickling salt to the warm water to dissolve. Set aside to cool to room temperature.

  4. Toss the sliced carrots and ginger with the lemon/lime zest and pack the mix into the glass jar.

  5. Cover the carrot mix with the salt water solution and whey, covering the carrots completely but making sure that the jar is not filled to the top - allow at least 1 - 2 inches space for the juices.

  6. Cover tightly and leave at room temperature for about 3-5 days before transferring to cold storage.

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