by Rutabagagirl on Thu Jan 27, 2011 9:43 pm
I just want to share this recipe with you guys for lacto-fermented ginger carrot juice. I don't have a juicer but if you do then use it by all means. I took a couple handfuls of baby carrots and put them in the blender with some water and a piece of ginger. Squeezed the pulp out through a cheesecloth. Added 1/2 tsp salt and 2 tbsp whey (from straining kefir). Let sit for 2 days and 1 night. It was very sour and fizzy, like a liquid version of the NT ginger carrot recipe. I did need to strain it as it was apparently not thoroughly blended and I had to shake periodically because the pulp settled. Still, it was good!