Here is yet another recipe for a probiotic rich dish, which I’m sure you’ll love.   I’ve obtained this recipe from Nourishing Traditions Cookbook by Sally Fallon Morrel.  It is my go to cookbook for healthy traditional foods that are loaded with nutrients and enzymes.

As I’ve stated in my “About Me” section, I’m a 21 year survivor of both breast and thyroid cancer.  After treatment, I chose to strengthen my immune system to prevent the cancer from making a comeback.   The most important way to strengthen your immune system is to fix your gut.  Prebiotics and probiotics are the way to do it.  Probiotics renew and revive the good bacteria in your gut so that you can digest and properly absorb the nutrients and enzymes you obtain from the foods you eat.   85% of your immune system is in your gut, so you need to take care of it.

This is one probiotic recipe that I should’ve posted first instead of now.  These Ginger Carrots are the best introduction to lacto-fermented vegetables.  The sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables.  Ginger carrots go well with rich foods and spicy meats.

Here’s the recipe:

Ginger Carrots

4 cups grated carrots, tightly packed

1 Tblsp. freshly grated ginger

1 Tblsp. sea salt

4 Tblsp. whey (if whey is not available add an additional Tablespoon salt)

Mix the ingredients in a bowl and pound with a wooden pounder or meat hammer to release all the juices.

Place in a quart sized mason jar and press down firmly with a pounder or meat hammer until the juices cover the carrots.  The top of the carrots should be at least one inch below the top of the jar.

Cover tightly with the metal ring and seal that comes with the mason jar.  Leave at room temperature for 3 days before transferring to cold storage.  During the 3 day fermentation period, please do not use the plastic lids that they sell for the mason jars.  Use the metal ring and seal that came with the jar.  It has to be a tight seal and the plastic lids do not provide a tight enough seal.  You can use the plastic lids after the 3 day period when you transfer them into cold storage if you wish.

I hope you enjoy this dish as much as we do.  It’s another step you can take in building a healthy gut and a strong immune system.

I wish you all good health!

Bon Appetit!