Fermented Ginger Carrots

Fermented goodies are the ‘bee’s knees’ of cultivating good gut health through your food. Did you know that 70% of your immune system lives in your gut and an unhealthy gut is the leading cause of colds, flues, bloating, gas, indigestion, upset stomach, diarrhea… ok now I am singing that song from the gasX commercial… but for real you guys… GUT HEALTH IS EVERYTHING! Our gut isn’t called our second brain for nothing. Most all dis-ease in the body starts in the gut so taking care of it is vital to our health.

Enter Fermented Ginger Carrots…

They are a great first, when it comes to adding fermented food into your life and belly because they are sweet, yummy and easy on the pallet. Fermented foods can be pretty sour and take some getting use to but I really encourage you to try them out. Start simple and go from there…

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This recipe makes 1 quart

4 cups grated carrots, tightly packed

1 tablespoon freshly grated ginger

2 tablespoon sea salt

In a bowl, mix all ingredients and pound with a wooden pounder to release juices. Place in a quart-sized mason jar and press down firmly with the pounder 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 for about 3 days before transferring to the fridge.

*this recipe came from one of my favorite books Nourishing Traditions by: Sally Fallon

So why fermented foods?

Fermented foods cary live bacteria which feeds the healthy microbes that live in our gut. These healthy microbes help us break down our food so we can absorb the most possible nutrients. They also help us fight off the bad bacteria that make us sick. We have hundreds of thousands of this little microbes living in our gut and we need to treat them kindly and give them what they need to thrive.