Wild Fermented Ginger Carrots

IMG_6762What do you do when you have left over shredded carrot from making kimchi? You wild ferment them of course!

Toss the shredded carrots into a bowl and sprinkle with 1 teaspoon sea salt. Squeeze the carrot and salt mixture. You are trying to get the carrot to release some of their juices (not much if any so don’t stress if it doesn’t happen. Let the carrots sit for about 15 minutes. Pop the carrot/salt mix into a glass jar and mix in the ginger (i used a 2cm piece of ginger cut into matchsticks). Make sure you press down the carrots and ginger so its tightly packed. There will be some carrot juice at this point but not enough to cover the carrots.

Pour in some water to cover the carrots. You want them to be be submerged.

Cover the jar with cheesecloth 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.

Now to see if your carrots are ready check them 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!


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