8 Cups Of Washed Peeled Organic Baby Carrots
1 Thumb Size Chunk Of Ginger Root
1 Teaspoon Of Granulated Kosher Salt
6 Tablespoons Of Kefir Whey
Serving Size 1
201 Calories Per Serving
0 Grams Of Fat
Sophia from the city of Aspen Colorado asked me to publish this amazing fermented ginger carrot juice recipe. For step one you will need to thoroughly scrub and rinse your carrots and ginger root under cold faucet water. Next prepare your juicer and then run the baby carrots and ginger through the machine. Aim for a liter of extracted juice. Once your juice has been made, pour it into a sealable glass juice jar. Moving along next you will want to stir in the granulated kosher salt and kefir whey. Do make sure that those last two ingredients have been well stirred into the juice. Next place a lid on to the juice jar, however make sure that it's not on tightly as you want fermentation gases to be able to escape the jar. Let this juice sit at room temperature for about sixty hours. The end result should be a fizzy sour tasting beverage. The recipe isn't extremely complex, so please feel free to play around with the preparation process in order to change the flavor. Herbs and seasonings can also be added to the carrot juice before the fermentation process. On a cautionary note, please use common sense when preparing this recipe, as you would with any other fermented beverages. Never drink any fermented juice that tastes rancid or is slimy. That concludes this off the beaten path creation, I hope you all get a chance to try it out. Please email me if you have any questions about the recipe.