Our family have been devoted fans of sauerkraut for about a year now. Our local shop sells unpasteurised organic sauerkraut and we genuinely love it. Our baby even loves it! She starts kicking her feet when she sees an open jar. Weird, but quite lovely!
I did once have a go at making sauerkraut but my husband was very suspicious of the finished product. I thought it was fine, but he was a bit scared of even trying it.
This is my first attempt to branch out into the world of fermented vegetables that are not cabbages. Sally Fallon says ‘these are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralises the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables.’ I have been planning on making these ginger carrots for 6 months and today I have finally, actually, done it.
Please note that this recipe calls for the use of whey. I actually made some from raw milk I let turn into curds and whey (I can’t write that without thinking of little miss muffet) a little while ago. I have had a jar of whey sitting in my fridge for this very moment for a couple of months.
- 4 cups grated carrots, tightly packed (I found this to be 900g carrots)
- 1 tablespoon freshly grated ginger
- 1 tablespoon sea salt
- 4 tablespoons whey
There are not many ingredients in this recipe. These guys play the starring role. I actually needed 1 and a half bags of these carrots to produce 4 cups of grated carrots. That ended up being 900g of carrots (pre-peeling).
I grated the carrots on a coarse setting in my food processor (I had no idea if coarse or fine would be better so I just took a guess). Then I added a tablespoon of salt and a tablespoon of finely grated ginger.
Then I added 4 tablespoons of whey. If you are anything like me, you have never ecountered this before in your life. As I mentioned earlier, I simply can’t think of whey without thinking of little miss muffet sitting on her tuffet. However, I had made some a little while ago and it had been sitting in my fridge. When I opened it it smelt pleasantly and surprisingly sweet. This is what it looked like in the jar.
NT says ‘pound with a wooden pounder or a meat hammer to release juices.’ In the absence of either of these things I used a wooden spoon and a masher. However, I think I have heard that if you leave the vegetables in salt for a little while the juices will be released easier so I left the grated carrots for half an hour before pounding. Here you will see there is quite a lot of liquid produced.
Finally, I put it into a jar. My mason jar wasn’t wide mouthed enough so I used a 1 litre kilner jar.
Clearly I needed a smaller jar! I thought a jar approximately 700 ml would probably be ideal for the quantity given, or you could just use 1.2kg of carrots and round up all the quantities. Anyway, in an effort to push the carrots below the surface of the liquid I did a botch job using the lid off another jar with an idea kids’ cup on top. It works, although I’m not entirely sure about having the plastic sitting in this liquid. This jar is now covered tightly and sat at room temperature. I hope to keep it there for 3 days and then transfer it to cold storage. Fingers crossed, this will be delicious. I should probably wait until it’s actually ready to post this but I’ll add an update when it’s ready. For now, I feel rather proud of myself and I just want to share!