food, preserving
Published on July 18, 2013
comments 91

fermented ginger carrot pickle

written by Jess
making sauerkraut

The question of privilege, of who can afford this food, is a conversation that is typically subsumed by nice lighting and organic-la-di-da in food blog culture. We like to fantasize about the meal, the community, and spaces that are not our own but could be (myself included). It’s fun, right?

Sure, until feelings of inadequacy creep in, especially for readers to whom farmers markets, pricey ingredients, and spacious kitchens are a luxury. One IG friend shared a galette she made in her basement living space that doesn’t even have an oven – she had to use the one in the upstairs apartment and use a drinking glass to roll out the dough. And Summer at The Great Kosmic Kitchen just wrote a poignant piece about how her choice of diet and lifestyle is for her personal health and to save money, not because it’s trendy.

To be fair, I’m all about organic and local food and I shop at Whole Foods. But I remember not-too-long-ago when Whole Foods was out of my budget and buying a nice block of cheese, berries, or even a bottle of juice was out of the question (water’s free, people). When I lived in South Africa for a time, I lived in shoddy student housing and my apartment’s kitchen had one square foot of counter space. And my roommate stole my food because he couldn’t afford his own, so whatever I bought I had to buy double. I certainly wasn’t making any layer cakes, but without a doubt, the physical and emotional limitations were the best thing ever for my cooking creativity. In that little kitchen, I made my first-ever savory bread pudding using local mushrooms, experimented with gorgonzola sauce and making balsamic reduction, and baked a delicious beetroot chocolate cake with cream cheese frosting. I made a lot of new friends with that cake.

I’m certainly not canning food and blogging about it because it’s trendy. And I also don’t cook for the reason that human communities cooked and preserved food for thousands of years, to battle starvation during winter and famine. I do it because it’s fun, because it saves money, because it’s nurturing, because it gives me greater control over my health, because the cooking and the writing connect me deeper to the seasons, my local foodshed, and myself.

You still with me? Fabulous. Because I want to talk about an old technique that is brand new to me and that I’m really excited to share with you. It’s budget friendly, good for your digestive health, and awesome “fast food” for those nights when you really just can’t muster the energy to boil a pot of water. Yep, you know it. Ferments.

Suzanna Stone teaching fermentation at Centro Ashe

About a month ago, I attend a full-day workshop and summer solstice celebration at Centro Ashé herbal center with herbalist and teacher Suzanna Stone of Owlcraft Healing Ways. In the morning, we learned about herbs for digestion, and the afternoon focused on fermentation techniques and recipes. Naturally fermented foods, a powerhouse of probiotic goodness, is the easiest thing to make. Grate up the vegetables, add salt, and let the veggies soak in their own juice for one week to one month. Pretty darn easy.

But how does this all work? From :

“Lactic microbial organisms – similar to those that curdle milk – develop spontaneously and convert the natural sugars of the vegetable into lactic acid. This environment rapidly acidifies, to the point that it becomes impossible for bacteria responsible for food spoilage to multiply. Vegetables preserved this way will keep in a cool place, such as a cellar, for many months.”

But what about canning? Couldn’t this food cause the dreaded botulism if it’s not cooked? Canning these ferments actually destroys the healthful enzymes that make them so great for the gut. If you’re buying ferments from the store, like pickles, sauerkraut, or kimchi, beware – they’ve been pasteurized and you’re not getting all of the health benefits these foods can offer and that may be sold to you on the packaging. As for botulism, traditional lacto-fermentation methods prevent botulism by creating a highly acidic environment that kills off bad bacteria.

How to eat lacto-fermented veggies? On a salad, stirred into a pot of noodles and curry, with a bowl of rice and freshly chopped greens. Keep in mind that ferments are condiments and are high in acidity, and aren’t intended to constitute a meal on their own.

Basic fermented vegetables are just the tip of the iceberg. If you’re interested in diving into making kimchi, kombucha, fermented sodas, sourdough, and honey wines, check out Sandor Katz, fermentation guru. Here’s to healthy eating, a juicy summer, and some ol’ fashioned kitchen magic.

stirring the herbal wine at Centro Ashe

lacto-fermented ginger carrots

3 lbs. of carrots (peel if not organic)
ginger root (3 inch piece per 3 lbs. of carrots)
1 1/2 + tablespoon of fine-grain sea salt

Grate the carrots and ginger and begin piling them into a large, wide basin or bowl. Add salt as you go to draw out liquid. Squeeze the vegetables to break down cell walls and draw out more liquid.Mix in all of the salt and taste the mixture. If it tastes salty but good – like you want to eat more of it – add more salt, 1/4 teaspoon at a time, and stir it in well. Taste again. You want the salt balance to be *just* over the top, but not so salty that you can’t take it.

Pack the carrots into a very large jar, pressing down the vegetables with your fist in the jar until all of the vegetables are submerged under their own liquid. Anything above liquid will rot.

Make a basic brine solution, 1 tablespoon of salt per 1 cup of water. Put the brine into a ziploc bag, press out the air and seal. Stick the ziploc bag into the jar and lay on top of the veggies. This will prevent the veggies from rising above the liquid line, and if the ziploc breaks, the brine solution won’t disrupt the saline balance of your vegetables.

Cover the jar with a lid, set it in a bowl, and stick aside on your counter or another undisturbed place for 1 week – 1 month. The liquid may bubble up and leak out of your jar into the bowl – that’s normal! After about a week, taste your ferment. It really just gets better the longer it goes, but keep checking back to see if it’s where you want it. When you’re ready to halt the fermentation process, take out the ziploc bag and stick your jar in the fridge, where it will keep for 6 months.

91 Comments

  2. Lisa says

    Love these thoughts SO much and I have so much to explore on the same topic in my own writing, both from my own experience being a broke-ass farm owner, and from all the work I did before coming to farming. Maybe this post will be just the nudge I need to get started…

    Reply
  5. The Great Kosmic Kitchen says

    You are the best! I love this woman. I am almost positive I took a course with her at the Woman’s Herbal Symposium last year in VT. She did this incredible workshop on mead making… you can make them in a month!

    Living with the Earth is far from a trend, and you can’t buy that homemade spirit. Thank you for speaking up about this and inspiring so many to do-it-themselves.

    Reply
    • the kitchen witch says

      YES! We made mead during our workshop too. She brought her daughter and her djembes, and it was fantastic. So cool that you’ve been able to meet her too. The center is having a Chesapeake Herb Gathering in September as well that I’m seriously considering going to!

      Reply
      • Raven Whyte says

        I’ve tasted meads made by a few of my friends. When you make your own, experiment with flavoring with herbs and fruit tilll you find the taste that is the one for you 🙂

        Reply
  6. segmation says

    You are very clever in the kitchen. I feel that I am so lucky as we eat from the food we grow in our garden here in California. I am looking forward to seeing more from you, so awesome!

    Reply
  10. Kouzounas Kitchen says

    Great post. I am a chef in the Sacramento area, and I have a food blog that is mainly Greek & Mediterranean inspired recipes. Please check me out and I think you will love my parents company they grow lavender and we create products and recipes out of our own organic lavender plants. Check it out at http://www.lavenderfieldsforever.com http://www.friendsoftheearthlavender.wordpress.com
    http://www.kouzounaskitchen.com

    Thank you and have a lovely day! Great post!!!!!!!!!

    Reply
  15. cheerythunder says

    Wow love this..I’ve gotten into cooking lately and will definitely try this soon- I also am consistently broke so I’m always looking for ways to use the ingredients I have- and getting a LOT better at it..but I often unfortunately have fruits and veggies going bad- so good to know what else to do with them!

    Reply
  19. says

    Very well put together site….
    What wonder it is freshly pressed. Hope you do well with what you got… 😉

    Reply

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  27. Angela says

    Loved this statement in particular: “I do it because it’s fun, because it saves money, because it’s nurturing, because it gives me greater control over my health, because the cooking and the writing connect me deeper to the seasons, my local foodshed, and myself.”

    Nice to find you – may have to quote, with credit, or re-blog some of yours to mine!
    Angela

    Reply
  29. russianmartini says

    I like this. Just salt and water for fermentation? I am used to seeing my grandmother make fermented sour kraut at home but there is usually vinegar involved…

    Reply
    • the kitchen witch says

      There are all different kinds of techniques and traditions out there. This is just one of them. Bet your grandma’s kraut is amazing!

      Reply
  30. gullhasnat says

    Although in my first read some of your details went over my head, the second time around I didn’t just love your use of words, but I also got what you wanted to deliver-at least I hope I did-so I am going to try the ginger carrots trick and see how it goes.
    Till then, congrats on being pressed. <3

    Reply
  32. cathynd95 says

    I have a recipe for homemade ginger ale. A friend of mine was appalled by the idea of fermenting something in this manner. She would not listen to me about the health benefits and that if done correctly would not result in bad bacterial issues. No wonder our society is so sickly, people think if it is boiled to death, and if it is canned by a Big corporation, it is good for you.

    Reply
  34. Ally says

    loved this post. i hate when i get eyerolls when i tell people i am vegan or that i eat organic. who eats food to be trendy!? its good for your body and your spirit. thank you for sharing this recipe also i have been wanting to make fermented veggies! sounds yummy <3

    Reply
  35. wholenewbeebee says

    I really enjoyed this post! My family is getting ready to transition back to a mostly vegetarian, mostly organic diet because we do so much better physically when we eat that way. I’ve been meaning to start fermenting our own veggies to save money and get the full benefits and this post provided just the right inspiration!

    Reply
  36. coffeegrounded says

    I’ve not attempted veggies, other than beets and pickles. Sourdough is my love of loves and yogurt my best friend. I can do those well. I hope to venture into cheese and wine, eventually.
    Great post! Thanks for sharing.

    Reply
  41. Aimee Lee says

    Lovely post. I am trying to make healthier meals for my family while we are on a tight budget so I am very thankful for the tips!

    Reply
  45. Inspired by LaRue says

    I definitely agree with you. Sometimes I feel bad like we do not eat enough organic food in our home, but sometimes times are hard. I love the idea of preserving without having to can…especially since I do not like to waste anything! Lovely pictures by the way!

    Reply
  46. Sandra Dale Welch says

    Thank you for all the information. In today’s society, we are paying more attention than generations before us did, to the questions surrounding our food supplies and suppliers. Today we have to ask: Who, What, When, Why, How Many and For What Reason? For nearly every product. Thanks again.

    Reply
  47. itchierfeet says

    A great post Jess. I live in Ethiopia at the moment and that has also proven to be a challenge when thinking about food and how we eat. We don’t have access to most of what we are used to at home, so we adapt and change to suit what is possible.

    Reply
  48. imnotyetdead says

    My mom introduced me to canning as a kid and I plan to start on my own when my garden starts producing more than I can eat. I’ve never tried fermenting, but I’ll have to give that a go as well

    Reply
    • the kitchen witch says

      YES! And heck, I don’t even have a garden (yet). I just visit nearby U-pick farms or get seconds at the farmer’s market when I want to tackle a big project. Best of luck!

      Reply
  50. triciachatter says

    Keep the fermented recipes coming! I’m starting to eat more fermented foods (kimchi & kumbucha) to help heal my digestive issues so anything you post is GREATLY appreciated! Thanks so much!

    Reply
  51. Gena says

    Love this post, as it says a lot of what I feel yet don’t always put to words. I’ll continue to follow your blog now. I too teach a class on ferments & other topics- its done wonders for healing my family. Take a look: holisticnutritionbasics.com

    Reply
  52. ediblethings says

    Can you also use whey to lacto ferment? I vaguely remember seeing this somewhere, and have a few jars of whey I saved from making hangop, but I’m not sure what to do with it.

    Reply
  55. @inwatrmelonsugr says

    Awesome post, thank you for sharing your recipe, cool photos and knowledge about fermentation and pickling. I will def share w my Dad.

    As a Korean we have allot of faith in Kimchi and fermented vegetables. Its really cool to learn about how probiotic foods in your diet can keep you healthy. One of my old friends is a Kombucha brewer at Rise in Montreal and their business is growing as people learn more and more about the benefits of fermentation. I think that’s great.

    A really cool article I’d like to share is one that was featured in the Economist. It talks about how all people (and I guess animals) host trillions of bacteria in their body (microbiome is their word) and how we should think of those bacteria as a whole ‘nother organ in our body. It goes into how microbiomes or whatever play a role in our ability to absorb nutrition and keep us healthy. Somehow, I think that relates to eating fermented foods ^_^

    http://www.economist.com/node/21560523?zid=314&ah=607477d0cfcfc0adb6dd0ff57bb8e5c9

    I also completely think its kinda funny that fermentation is a growing trend right now amongst health food nuts; but I guess I appreciate it more now even though its been a trend for hundreds of years. I often feel frustrated by how healthy foods are expensive and inaccessible to allot of people. Having healthy meals IS a luxury and its a problem deeply rooted in the food industry. I don’t know but aren’t farmers still like the lest paid workers even though they feed the nation? It really makes one feel thankful when we can share good food at our table.

    Reply
  56. jkrokkodile says

    kefir is also very good. we make kefir every day. if you are looking for digestive health, it is a massively rich source of probiotics, in a dairy base, although some folk also make water kefir in a sugar/water(+tea) base, like the kombucha..
    thaanks for the info on vegetable fermentation, excellent stuff.

    Reply
  58. mumshell says

    I don’t know that blogging about eating clean is all that trendy. I think people are realising the damage that processed foods cause us. We are re-learning how to eat all over again, going back to basics and keeping it healthy.

    I need to get better at using what is in my cupboard. I’m frivolous with food – mostly because I work 10 hour days in the city and don’t have time to plan. I’m trying to get better that though. Maybe this weekend I’ll take stock of what is in my pantry and try to make meals around that. Often I’ll have a recipe that does us some things in my pantry, but requires extra ingredients – so more purchasing. I’m trying to make all my meals (no eating out), so hopefully that saves some money.

    Reply

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