This lacto fermented carrots and ginger recipe is a good fit for a Paleo diet and for a Medieval diet. The medium of lacto fermented carrots provides yet another easy way to take the sometimes bitter pill of ginger. But, have no fear, Hildegard of Bingen was a big proponent of the health benefits related to bitter tasting foods and bitters.
Lacto Fermented Carrots and Ginger
Ginger ranks among Hildegard’s favorite healing spices; she recommended it for it’s warming effect on bodily humors and balance. In addition, ginger ranks high among the list of known bitter foods that Hildegard would have promoted for improved digestion, reduced appetite, and detoxification. We can confidently include this recipe for ginger and carrots in Hildegard’s basic fasting guidelines.
This lacto-fermented carrots and ginger salad can also be done without the fermentation for a delicious ready-to-eat salad.
Makes one quart
- 4 cups fresh grated carrots, tightly packed
- 1 tablespoon freshly grated ginger
- 1 tablespoon sea salt
- 4 tablespoons whey*
Mix all ingredients in a bowl, repeatedly pressing or lightly pounding the carrots to release juices. Place mixture in a quart-sized wide-mouth mason jar and press down so that the juices cover the carrots. Cover tightly and let sit at room temperature for three days, then refrigerate. *For a non-fermented version, leave out the whey and use 1 additional tablespoon of salt. Ready to eat.
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