Lacto-Fermented Fennel Ginger Carrot

Ingredients

• 4 cups grated carrots, tightly packed

• 1 tablespoon freshly grated ginger

• 1 teaspoon of fennel seeds

• 1 tablespoon sea salt

• 4 tablespoons homemade whey.

Method

1. To make the homemade whey - take a good quality commercial plain yoghurt (organic, whole milk, preferably pasture-raised) and place in a large strainer lined with paper towel set over a bowl. Cover with a clean tea towel and allow the whey to separate from the yoghurt. The thickened yoghurt or labna is delicious with fruit or can be used in various recipes. The liquid whey can be kept in a container in the refrigerator until needed.

2. In a bowl, mix all ingredients and pound with mortar or a meat hammer to release juices.

3. Place in a 1L wide-mouth jar and press down firmly until the carrots are submerged slightly in the liquid.

4. The top of the carrots should be at least 1 inch below the top of the jar.

5. Cover with a lid and leave at room temperature about 2-3 days before transferring to cold storage.