Friday, June 1, 2012

Fermented Ginger Carrots



I finally did it.  I finally attempted and succeeded at fermenting vegetables (on purpose anyways).  In reading Nourishing Traditions by Sally Fallon and in my other research, I've decided that it would be in my family's best interest to include fermented vegetables into our diet.  I'm all about gradual change, so I'm taking the "it's a condiment/relish" approach for now.  My decision to make carrots was based on the remnants from last weeks CSA basket.  These were delicious! It has a sweet and tangy flavor and as an added bonus, it is chock-full of beneficial bacteria to aid in digestion. 

I always keep a ginger root in my freezer just in case I don't have it fresh and need it in a recipe.  I had some whey from this weeks batch of yogurt, so I was set.  Whey is not a mandatory ingredient, but it does help the ferment and helps it last longer. 

My carrots were a little beat up (thus why they weren't eaten yet) since they had been in my crisper drawer for a week and I think even one or two might even have been left there from the CSA basket 2 weeks ago.  So, I broke out the food processor and my Nourishing Traditions Cookbook and decided to give the recipe for Ginger Carrots a go.


I grated the carrots and ginger in my food processor and combined everything into a bowl. 


The recipe then called for me to pound the carrots with a pounder or meat hammer to release the juices.  Since I have neither of those things, I used the back side of a sturdy ladle.  It took about 10 minutes, but was easy.


The next step was to put it in a jar and pound/press it firmly until the carrots were covered in juices



I then covered the carrots and let them set at room temperature for 3 days.  After which time I took a look and was surprised to see bubbles in the carrots (this is supposed to happen).  It was like a bubbly carrot concoction and quite frankly, I was a bit scared to try it.  But I was really surprised at how yummy it was.  I think it will be good used as a relish of sorts with crackers and cheese or as a topping for meats.  I can't wait to see how I can incorporate this yummy and healthy ferment into my family's menu.  I'm going to have to do it incognito though because when it comes to fermenting, my Handsome Hubby always says the same thing (as a joke of course!), "You're going to go blind from eating/drinking that!"  While it's funny to hear, I know that he's worried that he's going to have some adverse reaction to it.  I have to give him credit though, he's very open to trying what I make and all the "funny/weird" things I do that are healthy and I really appreciate that. 


So, if you're interested in fermenting vegetables and haven't done it yet, I highly recommend this.  It was super easy and un-intimidating to me and a good start.  I'm now a bit more confident to try other vegetables to ferment. 

Fermented Ginger Carrots
Recipe by Sally Fallon in Nourishing Traditions
Makes 1 quart

Ingredients:

4 cups grated carrots, tightly packed (Make sure to use regular carrots and not "baby" carrots)
1 Tbs. freshly grated ginger
1 Tbs. sea salt
4 T Whey – this is optional, omit and use an additional 1 Tbs. sea salt if you don’t want to use whey

Preparation:
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

What was the first fermented vegetable you tried?



13 comments:

  1. While this seems like such a great idea, I like Dad cannot get over fermentation. Tim and I went to an Ethiopian restaurant recently where you eat this traditional bread with your meal. I'm sure you've had it- it's like a spongy tortilla. I asked the waiter how it was prepared, and they told me the process- including a three day fermentation period. And then the sourness of the bread finally hit me. I don't know. I know that it is good for you- all that beneficial bacteria. But I just can't get a hand on it. I guess my question is what dishes would you pair with a 'relish' like this, haha? I have no idea what I would serve that with!

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    1. I LOVE Ethiopian food! As far as this relish, it's been good on a salad I had for lunch and with some cream cheese and crackers I had for a snack. You really only need a small amount (like a TBS) to get the benefit of it. This recipe is surprisingly refreshing. :)

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  2. I have always thought about trying gingered carrots. It seemed like the "safest" one from NT to try. I know my husband would have the same reaction that yours did!

    Tara @ http://simplymadehome.blogspot.com/

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    1. It's funny how that works! lol This one is actually pretty yummy.

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  3. Your hubby sounds exactly like mine. He teases me but ends up trying everything I make.

    I have tons of whey left over from cheese making. I might try this.

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  4. My husband has an aversion to things in mason jars. If it can be removed from the jar before he has to confront it, he will eat most things. Fermented sodas are converting his diabetic a** to their low sugar goodness :-) I have a carrot overload and am going to try this this afternoon.

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    1. ha, that's funny! :) I always say, "It's all about presentation!" Way to go on the fermented sodas, I haven't tried that yet, but I am brewing my own kombucha. Thanks for commenting!

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  5. This sounds like a fermented vegetable I might actually like! Thanks for linking up to Healthy 2Day Wednesday and come back next week to see if you were featured!

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  6. "In reading Nourishing Traditions by Sally Fallon and in my other research, I've decided that it would be in my family's best interest to include fermented vegetables into our diet."

    Can you elaborate the benefits of fermented foods? I don't really get the health benefits of it so I'm interested.

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    1. Hi Christine,

      According to Nourishing Traditions: The proliferation of lactovacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances.

      I'm all for promoting healthy flora throughout the intestines. :)

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  7. We always have carrots and I love ginger - love the idea of fermenting them together!

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