A nice haul of carrots |
Once they were prepped, we put the shredding blade on the food processor and shredded all of the purple carrots, yielding 16 cups of shredded carrots.
Shredded carrots |
I grated 4 tablespoons of fresh ginger. Ginger smells so good.
Grated Ginger |
I poured 16 cups of shredded carrots, 2 tablespoons grated ginger, and 8 teaspoons salt into a big plastic container.
To this I added 1/2 cup of whey. This was whey that we separated when making kefir.
Adding whey |
Next I used the wooden head of a meat tenderizer to pound the carrot mixture together in order to release the juices of the shredded carrots.
Pounding on the shredded carrots |
Then I spooned the carrots into jars.
Packing into jars |
Using the wooden handle of the meat tenderizer, I packed the carrots into the jar so that there was 1 inch of head-space below the rim.
The 16 cups of shredded Cosmic Purple Carrots filled four pint jars and a half pint jar.
Here is an up-close photo of the Shredded Ginger carrots. The purple skins of the carrots give the concoction a pretty color.
Beautiful! |
We put the lids and rings on tightly and we'll leave at room temperature for 2 - 3 days. Then we'll place these in the back of the refrigerator and patiently wait for at least 3 months before we open up a jar and begin eating. Ginger Carrots are so sweet and tangy and delicious.
They've become a favorite of ours. Tomorrow I'll go buy some more fresh ginger and we will make some more ginger carrots with the remainder of the orange carrots.
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