Fermented Carrot Slaw

Ingredients:

1-3 medium carrots, grated

1-2 radishes, grated (optional)

1/2 lemon, grated with the peel

1 inch of ginger, grated

Fresh herbs such as rosemary, dill, or basil (optional)

1.5 cups filtered water (or as much is needed to cover the veggies, keeping 1/2 inch below the lid)

2 tsp Redmond rock salt or celtic sea salt

1-2 garlic cloves, sliced (optional)

Directions:

Wash and dry a 16oz mason jar with a tight-fitting lid

Pour water and salt into the jar and stir well with a wooden spoon

Add carrots, radishes, lemon, herbs, ginger, and garlic to the jar. Stir well

Add more water if needed to cover the veggies, keeping 1/2 inch below the lid

Close the jar and attach an airlock, or simply seal the lid tightly

Place the jar in a dark area such as a cabinet or cupboard. Wrap in a towel if temperature in home is cool

Allow the veggies to ferment for 3 days minimum or up to 2 weeks

*If you do not have an airlock jar, you’ll need to ‘burp’ the jar by opening the lid for a moment every 1-3 days to release the gas buildup, otherwise the jar can crack

When the veggies are ready to be consumed, simply burp them again and place them in the fridge

To speed the fermentation process for future batches, add 1/4 cup of the previous carrot slaw juice to the new jar before sealing, and decrease the water volume accordingly