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Lacto-fermented Carrots with Fresh and Pickled Ginger
Background info: We’re entering that slowing down season, and, here at Price-Pottenger, we begin to focus more on gut-healing foods and immune-boosting nutrients, especially probiotic foods, which have been in human use for over 12,000 years. A naturally occurring flora in most vegetables, lactobacillus (the microbial catalyst of lacto-fermentation) has been found by studies to be effective in combating pathogenic bacteria within the GI tract, as well as supporting women’s sexual health.
– Price-Pottenger
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Ingredients:
- 4 cups grated carrots
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced pickled ginger (sushi ginger)
- 1 tablespoon unrefined sea salt
- ¼ cup whey
Directions:
Combine all ingredients in a large mixing bowl, cover with a kitchen towel, and let rest for several hours. When you return, remove towel and squeeze mixture together with clean, dry hands until the juices run freely. Pack tightly into a quart-sized canning jar and push down until juice covers the top of the mixture. Leave about an inch of space at the top of the jar to allow for expansion, and screw on lid tightly.
If you still have more carrot mixture, pack the remainder in a pint-sized canning jar. Let sit undisturbed in a dark cupboard for three days, then transfer to the refrigerator. The ferment is ready to eat at this point, and will stay preserved and fresh for many months, gaining flavor as it ages.
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About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out these other Annie Dru recipes:
Pastured Bacon / Raw Blue Cheese Quiche
Pesto Beef Heart Lettuce Rolls
Smoked Salmon / Confetti Cream Cheese
Published in the Price-Pottenger Journal of Health & Healing
Summer 2011 | Volume 35, Number 2
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