Did you ever get told that by your parents when you were a kid? I used to. Alot. In fact I was always made to sit at the table until they were finished. Even if it was two hours later. Carrots were not my friend. Now I never did work out if they helped me see in the dark (although I did come up with some creative ways of getting rid of them) but I thankfully I did work out a way I can enjoy them…
This recipe is from one of my favourite Cookbooks- Nourishing Traditions (aka the Traditional Real Food Bible)- and it’s one of the best introductions to lacto-fermented veggies if you’re entirely new to this. In fact you could almost make these with your eyes closed. Seriously. The first time I made these I stuck exactly to the recipe, but found them a little too gingery. I halved the amount of ginger this time, and it turned out perfectly for my taste, but it’s your call. Delicious with a meal of lamb chops, a cold leg of Chicken or mixed through an Apple and Walnut salad…the variations are endless!
GINGER CARROTS
4 cups of grated carrots, tightly packed
1/2 – 1 Tblspn of freshly grated ginger (original recipe measurement)
1 Tblspn of Celtic Sea Salt
4 Tblspns of Whey (or use an additional Tblspn of Salt)
In a bowl, mix all ingredients and pound with a pounder or similar – I use a rolling pin – to release juices.
Place in a wide mouth mason jar and press down firmly until the juices completely cover the carrots. (The carrots should be at least an inch below the top of the jar.)
Cover tightly and leave at room temperature for about three days before transferring to the fridge.
See? Too easy! Not to mention delicious and nutritious! Okay so you may have noticed from my latest posts I’m going a little crazy over Lacto-fermented foods right now…but that’s because I’m so freaking excited to share such a simple process which is not only (a) beneficial to your health but (b) will simplify your life in the Kitchen. Enough said. As I mentioned before, Lacto-fermented foods are about to get trendy again. Yes, remember – you heard it from me first! (and don’t forget to let me know if you can see in the dark any better)
So tell me, did you have any vegetable battles when you were a tyke?
And what lengths did your parents used to go to, to make you eat them?
