Ginger spiced fermented carrots are a vibrant, probiotic rich recipe that is slightly peppery and sweet with a pungent, spicy tang. This comes together in a hurry and the carrots retain that crisp and juicy quality you enjoy.
Easy, Healthy, Delicious
Google “fermented food health” and you’ll get thousands of research articles (not from lil’ bloggers like me) that have documented their benefits to your overall intestinal flora, gut microbiome and enhancing the immune system.
Why are probiotics such a big deal?
Good question, because I thought that the probiotic food craze was, well-just that the latest trending health fad. But turns out, there’s more to it. Modern research continues to find evidence confirming that the gut is waaaay more complex than we ever thought and that it plays a huge part in whole-body health.
You heard that right. Your gut is crucial to your entire bod.
That’s because your “gut” doesn’t operate in isolation. It’s actually part of its part of a microbiome that is the totality of microorganisms, bacteria, viruses, protozoa, and fungi ( and their genetic materials and pals that are nightmares to pronounce) present in the gastrointestinal tract.
That tract is what helps you absorb nutrients, so that your body has energy to do all the things we ask of it (physically, cognitively, and emotionally) and then eliminate the waste.
I share all that to actually say that the “big deal” is that scientists found these things called probiotics have always been in our gut, and that the ability to keep healthy levels of them by replenishing them with fermented foods does wonders for our health.
So yeah–it’s not that probiotics are “new” because they’re not. They’ve been around since the dawn of time…
… I’m sooo dramatic.
But now that we know all the good they do, why wouldn’t we want to find ways (and delicious recipes like this one) to keep our gut happy and healthy?
Health benefits from Fermented Ginger Spiced Carrots:
Ginger has been proven to…
- measurably reduce body weight, decrease hunger, and increase the thermic effect of food (which are the calories you burn during digestion).
- Contain gingerol, a powerful medicinal compound that is anti-inflammatory and fights free radicals (those unstable b—’s that initiate disease and damage in our bodies)
- Treat ANY form of nausea, especially morning sickness or surgery related vomiting. While unpleasant to think about, it’s a condition that affects most of us, eventually.
Carrots have been proven to…
- provide an excellent source of beta carotene, fiber, vitamin K1, potassium and antioxidants
- reduce risk of cancer and lower cholesterol levels due to its high carotene antioxidant levels
- Protect your eyes due to the high amounts of beta carotene
If you’re new to fermenting, I recommend halving this recipe to create a small batch. But don’t think I’m suggesting this because I lack confidence that you won’t enjoy the recipe! No sis. It’s because I want YOUR taste buds to be the guide. Like religion, ferement flavors are deeply personal (and regional). For example, my best friend Steph enjoys a tang so deep she always sheds a tear, but my mom won’t even consider tasting a ferment beyond two weeks. It’s all a matter of preference. Ok, now on to the actual tips:
- Tempted to use baby carrots? I know. But don’t. Stick with whole carrots (reason). I like to opt for the rainbow kind, which may be cut up as desired (sliced, diced, or halved).
- If your carrots (or any fermented vegetable) tastes too salty when you’re ready to enjoy, just give them a cool rinse before serving.
- Like pretty things? Yeah, me too. So, if you want to avoid a cloudy brine, use only whole herbs and spices.
- For best results, use unchlorinated rather than tap water. Why? Chlorinated water can slow or prevent fermentation.
- And, use iodine free salt for the same reason.
- The key to a successful ferment is that all of the ingredients must be kept under the brine. There are a number of ways to achieve this outside of the method I share. Check out Suitable covers, containers and weights for fermenting foods from the “Complete Guide to Home Canning ” revised 2009 edition for complete options.
How do I start fermenting?
Honey, all you gotta do is remember the 3 C’s.
- Keep it clean: All the things-containers, lids, equipment, and ingredients.
- Keep it crouched: As in all the vegetables need to be below the limbo line of the brine.
- Keep it crammed: Like bees in a hive, honey. You need to expel as much air out as possible.
Fermented Ginger Spiced Carrots Recipe
- 1 lb. fresh carrots, with ends removed. (note: peel them if they have a bitter taste)
- 1 quart-size mason jar or other jar, with lid
- 1 and ½ tsp unrefined sea salt
- 2 cups of filtered water
- 1 table of grated fresh ginger
- Tightly pack the carrots into a sanitized 1 quart canning jar. You’re going for a tight fit so be sure to alternate the ends of the carrots to really pack them in close.
- Add the ginger
- Next, combine the salt and water, stirring until the salt completely dissolves.
- Pour enough brine over the carrots and ginger to cover them, then, pour the rest of the brine into a snack sized plastic bag, seal and place it on top of the carrots to keep them submerged in the brine.
- Cover the container with a clean, heavy towel and let ferment at room temperature for 3 to 5 days.
- Save yourself the likely annoyance of cleaning up spillage by placing the jar on a sheet of wax paper or a plate. Find a dark spot at room temperature (65-75 *F/18-24*F) for 10 to 14 days.
- If rightly sour and fermentative to your liking, suspend the taste by enjoying immediately or storing in the fridge. If it needs a bit more time, taste every 3 to 5 days until it’s juste a droite (french for ‘just right’).
Then taste it. Like it? It’s done. Too strong? Check back every 2-3 days.
Craving more fermented recipes as quick and delicious as this one? Thought so. You’re absolutely going to love my other fermented recipes: