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.

Yummy Broiled Radishes

Seasonal eating is something I have always aspired to do but never quite concord. With limitless options in the grocery store it makes it hard to say no to favorites even when you know they had to travel around the globe to get there. However, eating seasonally offers a world of benefits for our bodies and minds.

Now being permanent vendors at the local farmers market every weekend with so many local, organic, and seasonal produce option right in front of us. We have decided to kick the grocery store and start eating only what is most easily accessible and local.

Last weekend I picked up some radishes and while, I love radishes, I don’t typically buy them and I have only ever enjoyed them raw in salads or pickled. As I was standing at the produce stand I thought there had to be other ways to enjoy these colorful little roots, so I took out my handy iphone and jumped on the google. Sure enough I was bombarded with brilliant ideas and overwhelmed with excitement to bring these bad boys home and cook them up!

The first option I decided to go with was broiling them in the over like red skinned potatoes. Now lets be real, they aren’t potatoes and they aren’t going to “really” replace that glories comforting feeling that comes from eating potatoes. However, they did come out crispy on the outside, juicing on the inside, and absolutely delicious. Then after another google search regarding all the amazing nutritious benefits these guys offer us, I decided I will most certainly be adding them into our regular repertoire of veggies options.


Red Radishes are extremely high in Vitamin C and also contain B-vitamins, vitamin A, and vitamin K. They provide the body with minerals such as iron, magnesium, phosphorus, zinc, and have nutrients which include potassium, calcium, and sodium. Because they are so rich in fiber they aid the body in digestion (which I always need a little help with) and the greens have been known the firm up loose stool and get rid of diarrhea. They are also known to promote the production of bile, which is one of the most important parts of good digestion.

So there you have it. Radishes for the win! The greens will wilt up on you pretty quickly so earlier this week I cut them off, rinsed them thoroughly and sautéed them up. To me they tasted a lot like spinach. The husband thought they were a little too bitter, which I then had to inform him was the point. “Bitter is good honey, it will help your digestive enzymes get to work, which means you wont be gassy later.” Boys are silly.

Broiling the radishes was incredibly easy. I rinsed them off, diced them up, and placed them in a glass baking dish.


I then added about 3ish tablespoons of extra virgin olive oil, garlic salt, and an Italian herb blend with black pepper to taste.


And placed them in a pre-heated oven of 350 degrees for 30 minutes. The last 5 minutes I turned up the heat to around 500 degrees to get those crispy edges.

I added them to a wonderful dinner of lemon Mahi Mahi, garlic jump scallops, and asparagus. We were pretty happy with this meal and I can promise you it will be one we enjoy again soon.


I challenge you eat more seasonally this year and also to broil up some radishes cause let me tell you, they are yummy!!!