Raw Pickled Fermented Ginger Carrots

The sweetness of carrots. The tang of fresh ginger. Flavors you can almost taste just by reading them! Raw pickled ginger carrots are so easy to make, using just three ingredients and items you likely already have around the house.

Once ready to enjoy, raw pickled ginger carrots make a fantastic replacement for salsa – why not wow your dinner guests with a platter of chips to enjoy with them? But this recipe isn’t just about taste, it’s good for you as well!

The health benefits

Carrots are dense in nutrients, making them a great addition to meals or a snack on their own. They are rich in Vitamin A, K, and C, with studies showing that a diet containing a good amount of carrots can considerably lower your risk of chronic diseases. The ginger we’ll be infusing into the carrots also have a whole host of medicinal properties, making this a great option for the health-conscious.

Ingredients

• bag of organic carrots, grated
• 2 tablespoons of sea salt
• 6 teaspoons of grated ginger

Tools

• 2-quart size glass mason jars
• Easy Fermenter Lid
• The Kraut Crusher
• The Easy Weights
• Mixing bowl

Instructions

1. Grate the carrots down to a salsa-like size and place them in a big bowl.
2. Add the sea salt and grated ginger.
3. Massage the ingredients together for about five minutes to ensure an even spread.
4. Let the ingredients sit for 10 minutes. The salt will begin to draw out the water content of the carrots, while the ginger flavor will be infused into them. A visible marker for when you’re ready to proceed is when the carrot slices look limp.
5. Transfer the ingredients into the jar and use The Kraut Crusher to compact the carrots. The water content will escape, leaving the carrots submerged.
6. To keep the carrots submerged, since the fermentation process will likely change the water levels, use an Easy Weight.
7. Place the Easy Fermenter Lidon or loosely screw a regular lid.
8. Store at room temperature out of direct sunlight for four to seven days.
9. Be sure to check on the carrots regularly. 
10. After four days of fermenting, taste your carrots. If they need more tang, you can reseal the jar and leave for a few more days.

If refrigerated correctly, the carrots will last several weeks – meaning you have many servings of tasty, tangy carrot to enjoy!