Hats off to Sally Fallon for really getting people interested in lacto-fermentation. I love it, it's so easy, tastes great and is awesomely good for you too. One of my favorite recipes from her book Nourishing Traditions is a really simple shredded carrot. In the book Sally recommends adding fresh ginger, but to be honest, I think it tastes better without. So, after harvesting the carrots out of our garden before we move to the new digs, I made a batch and thought I'd show you how I did it.
LACTO-FERMENTED CARROTS
adapted from Sally Fallon's Nourishing Traditions
4 cups grated organic carrots
1 Tbsp sea salt
4 Tbsp organic whey
Method: Add the salt and whey to grated carrots. Bash with a pestle until the juices start to ooze, then pack it into a glass jar. Cover and let sit at room temperature for three days to ferment, then refrigerate. Keeps for at least 3 months.
What do you eat it with? On something?
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