6 carrots, peeled and sliced into thin rounds or matchsticks
1 tbsp grated fresh ginger
1 tbsp salt
Filtered water
2 tbsp kefir whey (starter culture, optional)
INSTRUCTIONS:
1
Cut the carrots into rounds or your preferred shape.
2
Place the cut carrots and fresh ginger in a quart-sized wide-mouth mason jar.
3
Add filtered water and sea salt to create a brine, leaving about 2 inches of headroom in the jar.
4
Add kefir whey (optional) to kickstart fermentation
5
Use a glass weight (pickle pebble) to keep the carrots submerged. Attach an airlock to the jar
6
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling
7
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
Ingredients
6 carrots, peeled and sliced into thin rounds or matchsticks
1 tbsp grated fresh ginger
1 tbsp salt
Filtered water
2 tbsp kefir whey (starter culture, optional)