Fermented Carrot and Garlic Salad

This is SO delicious……..you could add some fresh ginger or grated citrus peel instead of garlic.  We love it on bread or burgers.

Garlic Carrots

Makes 4 pint jars


4 cups grated carrots

2 Tablespoons chopped garlic

1/4 c whey or additional teaspoon sea salt

1 Tablespoon sea salt.


Mix ingredients in a large bowl, pack into the jars leaving 1 cm headspace, add filtered water to cover the carrots and cover the jars.  OK so you are meant to pound the carrots for 10 minutes so they release their liquid, but I never do………..

You want to keep the carrots submerged under the water – I cut out circles of plastic or foil and press them into the jars before putting on the lid and this helps.

Store away from direct sunlight, it will be ready to eat in about 3 days although you can leave it longer.  Once opened, use within 2 or 3 days if not using a fridge, it may last longer in the fridge.  The liquid makes a delicious, refreshing and super healthy drink. Use neat or diluted with water to taste.

From Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Food, published by Drakes Press, chapter 5


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