Lemon Ginger Carrots
2 cups grated carrots
1 tbs. finely grated ginger
1 lemon (peeled and zested)
1 ½ tsp. salt
10 billion microorganisms probiotics
enough filtered water to top off jar
Peel carrots and ginger and grate carrots with a large cheese grater and ginger with a small grater. In a glass bowl, combine carrots, ginger, lemon juice, lemon zest, salt and stevia together. Massage all the ingredients together until they begin to release their water. Pack the ginger and carrots tightly in a pint glass jar with a tightly fitting lid.
Leave 2 inches of space between the top of the carrots and the top of the jar. Cover the carrots with the juice in the bottom of the bowl. There should be 1 inch of juice on top of the carrots to create an airtight seal. If there is not enough juice, use filtered water to make up the difference. There should be 1 inch of air between the lid and the top of the liquid, because the contents will expand while fermenting. Clean the top of the jar, and secure the lid in place. Leave the lid slightly loose so gas can escape during fermentation. Leave at room temperature for approximately 3 days. You will see bubbles beginning to form on the carrots, and it will become slightly tart/vinegary. When fermentation is complete, cap tightly and store in the refrigerator. Eat immediately or leave for up to 6 months to age.