Ginger Carrot Ferment

4 cups grated or sliced carrots

1 tbsp freshly grated ginger

2 cups filtered water

1 1/2 tsp unrefined sea salt

Mix up the water and sea salt. Letting the salt dissolve into the water, this will be our brine.

Combine the carrots and ginger into a 1/2 gallon mason jar or glass jar that has a wide mouth. Pack down firmly with your fist or tamper removing any air bubbles.

Pour the brine over the carrots until water is level is just above the carrots. (Leave some room in the jar, as the carrots may release more liquid).

Cover your jar with a paper coffee filter secured with a tight rubber band or canning lid ring works well to keep particles out and allow fermentation gases to escape. Leave carrots on the counter for 4 days.

Store in the fridge with a lid. Good flavour for wraps and salads!

fermentsJodie Campbell