Fermented Ginger Orange Carrots are one of the easiest ways to start eating fermented foods. The natural sweetness in carrots helps to mellow the acidity and tangy-sour flavor that occurs during the fermentation process, which helps people who are new to eating fermented vegetables really enjoy them.
Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. However, you can easily turn almost any vegetable into a delicious, probiotic-rich addition to your meals.
There are two major categories of vegetable ferments: Self-Brining Vegetables: Fermented Ginger Orange Carrots and Sauerkraut are the types of ferments that start with a grated or finely shredded vegetable. Salt is added, and the vegetable is pounded, rubbed, or left to sit in order for the salt to draw the moisture from the vegetable. The liquid present in the vegetable combines with the salt to create a brine that covers the vegetables. This provides the mostly anaerobic environment necessary for lactic acid fermentation.
Brined Vegetables: Think of a jar of pickles, with vegetables floating and bobbing in brine. These are the type of vegetable ferments that require a saltwater brine be made and then poured over the prepared vegetables and seasonings. A common brine ratio is 2 tablespoons coarse salt to 1 quart water.
Either method can work with most vegetables. Some vegetables, however, are better suited for one of these methods than the other. Cabbage and other leafy greens like kale do better when shredded or grated, as large pieces of leaf tend to get slimy. Likewise, a hard vegetable such as a carrot or beet retains its toothsome quality when cut into larger slices or pieces. Grating, on the other hand (as in Fermented Ginger Orange Carrots), produces something easily hidden as part of a salad or blended into a drink.