Ingredients:
6 cups grated carrot
1.5 teaspoons good quality salt
1.5-2 tablespoons finely grated ginger
Method:
Add all ingredients to a large bowl and allow to sit for half a day. The juice should come out of the carrot. Place carrot and ginger mix into a sterilised jar and squash the carrot down. the liquid should come to the top of the grated carrot. If it doesn’t, add a small amount of filtered water until the carrot is just covered. Close the lid, but leave enough wriggle room for bubbles to escape if they need to. Allow to ferment - this time will vary depending on the time of year and location. In northern NSW early summer, a ferment might only take 2 days. You can test the ferment by tasting it. It should taste a little zesty and, well, fermented. You will also know that your ferment is happening because when you push the carrot down (after a day or so), you will see bubbles rising up through the water. Once it has fermented to your liking, place in the fridge and start enjoying! I love this added to salads.
