Ginger Carrot Slaw

Carrot slaw is tangy and sweet. It is fermented and full of goodies for your belly. You can add it to salads, potato salad, use as a side dish especially with meats, or pile on sandwiches.

You will need:

*Pint Mason jar or jar of choice

*I used 7 normal sized carrots (2 cups worth grated)

*Nub of ginger ( 2 inches by 2 inches)

*1 tablespoon salt ( Kosher or Himalayan)

I wash my organic carrots but do not peel them. I trim the ends. I then scrape the skin off the nub of ginger with a spoon. Trust me it is the best method and doesn’t waste the ginger.




I pile the carrots and ginger in my food processor and grate. However, you can just as easily use a cheese grater and gain some muscle strength at the same time. I pour the grated carrot and ginger in a bowl and sprinkle one tablespoon of salt over. I then mix thoroughly and let it sit for ten minutes.


After ten minutes or so pack the slaw into a pint jar. I pack it very tightly and you will see the juices rise to the top. If they are fresh carrots, as mine were today, I did not need to add any additional brine. If you find that your carrots are not producing enough brine you can wait another five minutes and pack tightly again or make a small amount of brine. I would suggest 1/2 tsp of salt with a 1/2 cup of water. Just add enough so that the slaw is submerged. Put a weight on the slaw to keep it submerged. Cover with a lid. I put it on my kitchen counter in a bowl to catch any excess juices that are produced. I would start to taste test after four days. Should take 4-10 days depending on the heat in your house.  (75+ shorter or 60- longer).




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