Recipe: Spicy Fermented Ginger Carrots

Fermented Foods

Oct 01
Fermented Ginger Carrots, cultured ginger carrots, cultured carrots

As much as I try, I just can’t get myself to like sauerkraut. Actually, I hate it. That said, there are other ways to enjoy the benefits of fermented vegetables without using cabbage!

This Spicey Ginger Carrots recipe is a prime example. I LOVE the taste of carrots and ginger and wanted to spice it up a bit using some Daikon, plenty of garlic and a hint of pickle. The combination melds really well and I can now enjoy fermented vegetables.

Benefits of Fermented Vegetables

Before refrigeration was invented lacto-fermentation was the method used to preserve food. Lactic acid is a natural preservative that inhibits putrefying bacteria, thereby preserving food.

Lactobacilli reside on the surface of vegetables and fruits and will convert the sugars and starches in these foods into lactic acid. Eating these naturally preserved foods aids the human digestive system in many ways.

First and foremost, we are able to maintain large populations of beneficial bacteria in our gut simply by eating cultured foods. Most people who do this, will not require a probiotic supplement.

Beneficial Bacteria Live Symbiotically With Us

These bacteria form the mucosal layer of the human digestive tract. Most of the bacteria reside in the colon. However, they do live in all the other parts of the digestive tract, although in lower numbers. There are literally trillions of cells of bacteria, fungi and yeast living in a balanced harmonic state in a healthy individual. There are actually more gut microflora in our intestines than there are cells in our bodies. That’s a lot! And they are very important to our health.

Read more about how the bacteria in your gut helps you.

Here are links to other cultured foods with videos!


Tip: Make sure all the vegetables are under the brine or you will get mold growth. Use a glass weight (like these) to hold everything under the brine.

As with all fermented foods, start with very small amounts (1 teaspoon to 1 tablespoon) and gradually work up. Fermented vegetables are to be used as a condiment – not large quantities.


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