Well after our last dinner I have had a few requests on how to make this dish.
Quick introduction - There are two types of fermentation: fermentation with yeast and fermentation without yeast - will will be talking about the later. This fermentation method is the absence of oxygen (with oxygen allows the yeast to grow).
Carrots and Ginger is a great combination to start with!
This was my first batch. Here is one variation:
- 4 cups carrots, peeled, grated, loose packed
- 1 tablespoons ginger, grated
- 3 teaspoons sea salt
Add to a big bowl that you can mix and mash it all together. Don't be shy, this is a great upper arm workout, ha ha. Get that wooden mallet, or smasher, and go to town till the juices are released. (a good 2 to 5 minutes). Then add to a CLEAN mason jar (or something that will seal) and pack it in tightly. Tip: add small amounts at a time and smooch together. Then if there is not enough juice, fill the extra space with filtered water to top it off. Screw the lid on tightly and set on the counter for 3 days. (insert the Jeopardy theme song here).
Ding, After 3 days you want to taste it - I know - waiting is the hardest part. My personal preference is just scrape off the top 1/2 inch or so - if any oxygen got to this it will taste funky -- and you can tell the difference -- the fermented ones will be a bit sour but not leave a nasty aftertaste in your mouth. To avoid that, I just scrape off the 1/2 inch on the top- 'cause sometimes it is hard to get all the air perfectly out. This fermentation process is without air.
You can do this with any vegetable, and most any spice you want to add. You can also buy fermented vegetables at some health food stores, if you are in a hurry.
Here is the other options we did that night for dinner. After your carrots are done, try this.
Raw Green Bean Salad with probiotic carrots
Serves 4 to 5
- 1 cup raw green beans (rough chopped)
- ½ cup almonds, slivered or chopped
- ½ to 1 clove garlic minced or pressed (adjust to taste)
- 1 bag of lacto raw fermented carrots (8 oz)
- 1/8 cup flax seed oil (I use Barleans because of the better quality and fresher taste.)
Add all ingredients to a bowl, mix and serve.
Eat these probiotic vegetables every day. Just take a small serving with your meal. Great substitute for yogurt and milk products.
Remember to have the probiotic effect, you DON'T what to cook these.
Recently read a statistic, that the probiotic count of fermented or cultured foods was very high in the trillions with multiple strains as compare to probiotic capsules which might be in the billions. I can sure tell the difference between my live foods vs. the store bought capsules. So make sure you start out with a tablespoon or two as a condiment before your meal. Then you can work your way up to more.
References:
Wild Fermentation
Nourishing Traditions
Makers Diet
Dr. Mercola - trillions of CFU
