Yin Yang Carrots
Prep Time
1 week fermentation time
Number of Servings
Makes about 1 quart (Serves 8)
Ingredients
  • 8 cups coarsely grated* carrots (about 2 lb)
  • 6 tsp sea salt
  • 2 to 4 tsp grated fresh ginger (leave peel on if you’d like)
Directions
  1.  Put carrots in a large bowl and sprinkle them with salt. Use your hands to thoroughly work salt into carrots. When carrots have shrunk down to about half their original volume and have generated a briny, watery base, taste them and add more salt or water if necessary.
  2.  Add ginger, starting with 2 teaspoons, making sure it’s evenly distributed throughout. Taste and add additional ginger if a stronger flavor is desired.
  3.  Pack carrots tightly into a quart jar until they’re about 2 inches below rim, weighing them down with an optional weight (clean glass coaster, small glass jar filled with water).
  4.  Make sure brine completely covers compressed carrots by about 1 inch, and that they’re about 1 inch below rim of jar. Let jar sit at room temperature, roughly 64° to 70°F, topping carrots with more brine if needed. Carrots should be ready to eat after 1 week (or let them ferment longer for a richer taste). Store them in the refrigerator for up to 6 months.
Nutrition Info
51 Calories, 1 g Protein, 12 g Carbohydrates, 3 g Fiber, 286 mg Sodium, [nutrition:5] Vitamin A, [nutrition:2] Vitamin K, [nutrition:1] Vitamin C, Potassium