A jar with grated carrots and some carrots

This is a wonderful recipe if you are new to fermentation. It’s easy to make and the taste is very mild. Many fermented vegetables have a well pronounced sour taste that some people don’t find appealing. The sweetness of the carrots complements very well the acidity of fermentation making the dish delicious.

Carrots

  • Carrots are rich in manganese, potassium, vitamin K and C.
  • They are an excellent source of fiber and carotenoids, especially beta-carotenes.

Beta-carotenes are sometimes confused with vitamin A and although they have some vitamin A activity it takes 13 enzymatic reactions to convert the beta-carotenes to the real vitamin A. With this many steps involved, there is no guarantee that beta-carotenes actually get transformed into vitamin A every time, so it’s more effective to get your vitamin A from animal sources like chicken or beef liver (chicken liver pate) or Cod liver oil.

  • Carotenes provide us protection against many types of cancer, including breast, lung, coon, bladder and others. Carotenoids might improve sensitivity of our cells to insulin, improving blood-sugar regulation.

Ginger

  • Ginger has a strong pungent taste and stimulates our circulatory and digestive systems.
  • It can be helpful if you are congested from a cold or a flu.
  • Ginger can reduce nausea from motion sickness, chemotherapy and even morning sickness.
  • It has strong anti-inflammatory properties and might help support join health.
  • Ginger also has antiseptic qualities and can be helpful with digestive infections.

Please read on importance of eating fermented foods and why they are good for us.

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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:

  1. 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.
  2. 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).
  3. Transfer to the fridge. Enjoy with meat and rich dishes like Pork ShoulderMeatloafStuffed Potato Pancakes.