Pickled Carrots with ginger
Pickled Carrots is a wonderful recipe, especially if you are new to fermentation. It’s easy to make and delicious. Many fermented vegetables have a well-pronounced sour taste that some people don’t find appealing. The sweetness of the carrots complements the acidity produced by fermentation, making the dish both sweet and sour, and ginger adds a bit of spiciness.
Health Benefits Of Carrots
- Carrots are rich in manganese, potassium, vitamin K and C.
- They are also an excellent source of carotenes, especially beta-carotene. Beta-carotene is sometimes called vitamin A, although it is not. Your body has to convert the beta-carotene into vitamin A. Sometimes, the body does this multi-step process effectively; other times, it does not. So, to get the true vitamin A or retinol, I would eat foods like chicken or beef liver (chicken liver pate) or supplement with Cod liver oil.
- In addition to being a pre-curser for vitamin A, carotenes protect against many types of cancer, including breast, lung, colon, and bladder. They also improve our cells’ sensitivity to insulin, improving blood sugar regulation. Lastly, carotenes are potent antioxidants.
Health benefits of ginger
- Ginger has a strong, pungent taste and stimulates our circulatory and digestive systems.
- It can also be helpful if you are congested from a cold or flu.
- In addition, ginger can reduce nausea from motion sickness, chemotherapy, and even morning sickness.
- It has strong anti-inflammatory properties and helps support joint health.
- Finally, ginger also has antiseptic qualities and can be helpful with digestive infections.
Please read about the importance of eating fermented foods and how they benefit us.
Pickled Carrots with Ginger
Inspired by Sally Fallon
Ingredients:
4-5 carrots, peeled and grated
1 inch piece ginger, peeled and minced
1 ½ tsp sea salt
2 Tbsp whey (if not available double the salt)
Directions:
- Combine all the ingredients in a bowl and mix them well with your hands, squeezing the juices out of the carrots for 1-2 minutes.
- Pack the carrots tightly into a pint glass jar, cover with a lid, and let stand at room temperature for 3-4 days (the colder the temperature, the longer it’s going to take to ferment).
- Transfer to the fridge. Enjoy it with meat and rich dishes like Pork Shoulder, Meatloaf, and Stuffed Potato Pancakes.
Freedom from hunger and cravings until lunch
Please tell me where I should send the recipe book.