Now, I've never considered myself to be politically correct, especially in this day and age. This book however, caught me by surprise. Much of it I already knew, things like: our bodies need real food not chemicals disguised as food, processing destroys nutrition, and avoid hydrogenated fats and high-fructose corn syrup like the plague. However, I never dreamed that anyone would be so bold as to challenge the conventional dietary advice which tells us that the vegetable oils and margarines ( which we're told are good for us), aren't so good for us after all. That butter is healthier. That it's okay to eat eggs and red meat. That fats are good for us. And to back it all up with real scientific research!
Well, that's all I'm going to say on that, (you need to read the book for yourself) except that this book did answer a question that has bothered me for a long time; namely, how could our ancestors eat all the foods we're told are "bad" for us, yet rarely if ever suffer from the diseases that are common today. Have you ever wondered about that?
Anyway, it was from Sally Fallon's book that I learned that whey is a good starter for lacto-fermentation. Since I already knew how to make whey, I was eager to give this a try. The recipe I chose to start with was her "Ginger Carrots" (page 95). She says these are an exceptionally tasty introduction to lacto-fermentated foods, plus we love ginger, so this was the first recipe I tried.
The lacto-fermentation experts all say that results are best if organic ingredients are used. Who am I to argue? I always go with organics when I can afford to.
First I made 4 cups of grated carrots....
Then added 1 tablespoon grated fresh ginger.
I mixed these with 1 tablespoon sea salt and 4 tablespoons of whey (how to make that here.
One of the things I'm learning about lacto-fermenting foods is that their own juices need to be released for best results. This is done by pounding. Can you see the juices in the photo above? I didn't do this with my first batch of sauerkraut, but I'm learning and will try it with my second.
I put it all into a wide mouth quart jar and pressed the carrots and ginger firmly, until they were completely covered with the juices. This is important because anything exposed to air will decay rather than be preserved. No additional water or whey was added.
The jar sat for four days in my kitchen before being transfered to the pantry. The recipe says three days, but this time of year, my kitchen is pretty cool unless I'm cooking. The recipe doesn't say how long to wait before eating, but I will probably give it at least a couple of weeks.
Ginger Carrots & More on Lacto-Fermentation photos & text