Ginger-Lime Fermented Carrots
This Ginger-Lime Carrot Ferment is a quick and easy recipe to get you started on your fermentation journey.
Equipment
- Mason Jar
- Food Processor or Box Grater
- Knife
- Cutting Board
- Microplane or Box Grater
- Lemon Press (optional)
- Bowl to mix ingredients
- Saucepan to boil water
- Fermentation weight or ramekin that fits inside your mason jar
Ingredients
- 4-5 medium sized organic multicolored carrots washed, but not peeled
- 1 large lime zest and juice
- 1 Tbsp fresh ginger, grated
- 1 1/2 tsp unrefined sea salt
- 2 cups filtered water
Instructions
- Wash your hands, containers, knife, cutting board, food processor, and other tools in hot soapy water. Let air dry. Rinse the carrots and limes in cool water, let air dry.
- Using the shred setting on your food processor (or a box grater), grate the carrots and transfer into a bowl.
- Peel ginger and grate into carrots. You can use a microplane or box grater. Mix well.
- Zest the limes into carrot mixture. Squeeze lime juice over carrots, extracting as much juice as possible. A hand-held lemon press works great here! Mix well.
- In a clean saucepan, bring 1 cup of the filtered water to a boil and dissolve the salt into the hot water and allow to cool. Add 1 cup of room temp or cold filtered water to this mixture. Stir with a clean spoon to combine and let cool.
- Add the carrot mixture to your clean mason jar, packing them down tightly. Cover with the salt water brine, leaving at least 1/2" of space (you may have extra water leftover).
- Place a clean fermentation weight on top of the carrots. All pieces of the carrot mixture must be submerged under water to avoid mold growth. Remember: fermentation happens in anaerobic conditions (aka without oxygen) so it's important to completely submerge the thing you're trying to ferment!
- Cover the mason jar loosely with a clean towel or place the lid loosely on top of the jar. You want the beneficial bugs to be able to get in there, so don't close it too tight.
- Store your jar at room temperature on a dark shelf or out of direct light (if you're covering the lid with a towel, that works too!). Be sure you put it in a place where you won't forget about it.
- After 3 days your carrots should be fermented. If you prefer more tanginess, allow them to continue to ferment longer. Be sure to taste using a clean utensil.
- When you're satisfied with the flavor, tighten the lid on your mason jar and refrigerate. It should keep about 9 months. Add as a side to all of your favorite meals!
Notes
- It's super important to use filtered water as regular tap water contains chlorine that can kill off beneficial bacteria.
- Expect your carrots to change color. Some will brighten and others will become dull in color. The liquid will likely become cloudy as well, this is normal. You might see white mold on top, this is normal too! The good bacteria are doing their job. If it bothers you, just scoop it off using a clean utensil.
- Ginger promotes digestion by stimulating hydrochloric acid from the stomach and bile from the liver. It also supports gut health by reshaping the microbiome favorably and controlling overgrowth of opportunistic microbes.
- Lime zest contains d-limonene which is great for gallbladder health and aids in liver and hormone detoxification.