Fermented vegetables are not only super healthy, but also versatile. In this version with carrots and ginger. Your gut will be happy about the good bacteria. The recipe is also vegan, gluten-free and RESET suitable.
Done in: 10 days
Fermented carrots with ginger
Fermented vegetables such as kimchi and sauerkraut are very healthy and should not be missing from a healthy diet. Our vegan, gluten-free and RESET-suitable recipe includes carrots and ginger.
1
liter jar15
minutes10
minutesIngredients
500 g Carrots 2 cm Ginger
25
g Salt (without iodine and anti-caking agent) 1 Liter Water
1 Glass with 1 liter capacity
1 Glass lid/ saucer/ glass to weigh down
1 TL Probiotic in powder form, optional
Preparation
- Peel the carrots, cut off the ends and cut into thin slices of equal thickness. Cut the ginger into fine strips.
- Pour hot water into the glass./and detergent and remove all traces of detergent with water.
- Stir 1 liter of lukewarm water with the salt in a clean container until the salt has completely dissolved. Optionally, stir in the probiotic.
- Pour the carrots with the ginger together in the jar and pour over the brine until the carrots are well covered. The vegetables must not come into contact with air during fermentation, so weigh down the ferment with a clean object (glass lid, saucer, etc.) to keep it under the brine. Then close the jar. The jar should be placed in a deep plate, as liquid can escape during the fermentation process, despite the lid being closed.
- Now the jar can ferment at room temperature for approx. 10 days. In between, you can use a clean liqueur to test whether the desired degree of fermentation and therefore the desired taste has been achieved. To stop the fermentation, the jar is stored in the fridge and can now be kept for months. Always remove the fermented vegetables with a clean spoon.
Notes
- Tip: Other root vegetables can also be fermented in this way and you can experiment with the choice of spices. A 2.5% brine is usually suitable for fermenting vegetables in brine. The quantity can be adjusted according to this principle.
Artgerechte Food Facts
Carrots, as root vegetables, store their carbohydrate content directly in active cell structures, which remain intact during cooking and are only slowly released during digestion, which in turn has a positive effect on the balance in our intestinal flora. It also contains a lot of fiber, which serves as food for our beneficial intestinal inhabitants.
Ginger is rich in secondary plant substances that actively support our immune system. It has an anti-inflammatory, antioxidant, metabolism-regulating and anti-diabetic effect. It is particularly good for treating digestive problems, pain and colds. In addition, its intense flavor makes you feel full sooner.
Salt for fermentation should be bought in very good quality – without iodine, additives and anti-caking agents. For example, organic rock salt or primal salt.
Probiotic: The addition of probiotics accelerates fermentation and promotes the multiplication of the added lactic acid bacteria. It serves a somewhat more controlled fermentation, so to speak, as it is primarily the added bacteria that are multiplied. In „wild fermentation“ without the addition of probiotics, the lactic acid bacteria present on the vegetables are multiplied.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation