Comment on Fermentation and a recipe for Ginger Carrots

[Guest guest]

After all the discussion lately about vinegar and fermented things I thought I

would share this quote I read today.....

It was written by CJ Poutinen in an article about raw cuisine published in

Taste for life.

 

" Lacto-fermented vegetables such as sauerkraut have long been valued for their

beneficial bacteria, increased vitamin content, and a higher mineral

bioavailablity. Many natural products retailers carry live lactofermented

vegetables such as sauerkraut, shredded carrots or thinly sliced beets, but

these and other lacto-fermented dishes are easy to make at home. "

 

Anyway, the article included a recipe for Ginger Carrots.

 

Add this simple condiment to salads or serve with almost any entree.

4 c finely grated carrots, tightly packed

1 tbsp freshly grated giner

1-1/2 tbsp sea salt

1/2 tsp acidophilus powder, 1/2 tsp any probiotic from capsules, or 4 tbs live

culture yogurt or kefir

 

Mix ingredients in a bowl and pound with a wooden mallet or meat hammer to

release juices. Place in a 1 quart wide mouth mason jar and press down firmly

until an inch or more of juice covers carrots. Let stand, tightly covered at

room temp for three days. (less in hot weather, more in cold weather.) Until

carrots develop a vinegar-like fragrance, indicating lacto-fermentation.

 

 

Leah

 

 

 

 

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