Thanks to A Bitt of Raw showing off her fermented veggies, I decided to make some of my favorite ones...Ginger Carrots~
These are soooo good!!
5 lbs. of organic carrots shredded in food processor
2 thumbs of ginger or to taste~grated/minced
place ingreds. into a large bowl. remove 1 cup of carrot mixture and I put mine in a magic bullet (small blender) and add 1/2 cup of water..maybe more
blend until thick and juicy. add back to carrot mixture and massage until carrots are limp and juicy. Pack mixture into pint jars making sure the liquid brine is covering the carrots leaving a 1" headspace. seal loosely. sit in a moderately warm place in the kitchen for 3-5 days. They should come alive and be tart and tasty. store in fridge and eat as a condiment with your meals.
Fermented veggies aid digestion and add probiotics to your diet. These are just a couple benefits. You can watch how to do it here with Sandor Katz or at Pure 2 Raw Find out more info at Wild Fermentation