GLUTEN FREE RECIPE
For those who don’t like sour fermented foods and drinks but want the benefits, this is the best one to use. It can be added to sandwiches, as a side dish, or simply on it’s own. Fermenting ginger and garlic increase their immune building and virus eliminating qualities.
- 4 cups packed grated carrots
- 1 TB grated ginger
- 4-6 cloves garlic minced
- 3/4 TB salt
- 4 TB whey*
- Grate carrots and measure. Add to a bowl with ginger, garlic and whey while evenly distributing salt. Begin to crush with a wooden spoon or mallet so that the liquid begins to rise. Add to a 1 quart jar while continuing to crush it down so that the brine rises above the carrots. Seal it when you are an inch from the top making sure it is completely covered in liquid. Place it in a dark, warm spot and let it sit for three days. Each day, open the jar to release carbon dioxide and to smash the carrots down below the brine (with a clean wooden spoon) if needed. At the end of three days, place in the refrigerator and enjoy.
- *What is whey and how do I get it? Whey is the watery portion of dairy that is full of probiotics and makes fermenting easy. There are a few ways to get it. The first is to leave raw milk out on the counter until it separates, about 3-4 days. Strain the liquid from the curds and keep this in a jar in the refrigerator. The faster way is to use whole organic yogurt, goat or cow. Line a strainer with cheese cloth or a thin clean dish cloth. Place the strainer in a glass bowl so that there is some room for the whey to drip. Cover for 12-24 hours. When it is done dripping, you will have cream cheese and whey.