We harvested yet another row of carrots. We had already pulled the Cosmic Purple variety, the Kyoto Red variety and now it was time for the Danvers variety. These are the normal (boring) orange carrot that we're all familiar with. Some of these carrots aren't so boring after all. Like these for example. I call them the love carrots. They're snuggling.
I scrubbed them all up real good with a vegetable brush and washed them. They were loaded into bowls and brought inside.
The tops were cut off, but we don't peel them. There are a lot of nutrients in the skins. As long as they are clean, we leave them on.
We shredded a number of them in the food processor. This reminds me of the carrot salad with raisins that you used to see in cafeterias like Piccadilly or Luby's. (But we're not making carrot salad.)
Today, we're making Ginger Carrots. It's a favorite recipe of ours from the Nourishing Traditions cookbook. This is made using lacto-fermentation. Here is the recipe:
We grated up some ginger...
And we got out some whey that we had in the fridge from the last time we made kefir...
This was all combined in a large stainless steel bowl and now the fun part occurs. We get out a meat tenderizer, which for all practical purposes is a stainless steel hammer. and we beat the carrots while stirring, this releases all the carrot juice that mixes with the whey, salt, shredded carrots and ginger.
We pack this very tightly into quart-sized mason jars, ensuring that the carrot mixture is submerged beneath the liquid. We left this out on the counter for two days. I opened the jars to check on them and they were fermenting. The bubbles were coming up through the liquid in the jar and it overflowed on the counter. After two days, we put the jars into the fridge.
We'll forget about them in the back of the fridge for a couple of months. Then we'll pull them out and eat as a side dish. It is tangy, refreshing, cool and tasty. To top it off, Ginger Carrots are good for you!
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