The content that follows is from Nourishing Traditions pages 90 and 95:
Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt and herbs or spices and then pounded briefly to release juices. They are then pressed into an air tight container. Salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. The amount of salt can be reduced or even eliminated if homemade whey is added to the pickling solution. Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation. Use of whey will result in consistently successful pickling; it is essential for pickling fruits. Do not use commercial concentrated whey or dried whey. During the first few days of fermentation, the vegetables are kept at room temperature; afterwards, they must be placed in a cool, dark place for long-term preservation.
These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.
- 4 cups grated carrots, tightly packed
- 1 tablespoon freshly grated ginger
- 1 tablespoon sea salt
- 4 tablespoons homemade whey. If not available, use an additional 1 tablespoon salt. Do not use commercial concentrated whey or dried whey.
- In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices.
- Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots.
- The top of the carrots should be at least 1 inch below the top of the jar.
- Cover tightly and leave at room temperature about 3 days before transferring to cold storage.