FERMENT WITH ME | FERMENTED CARROTS & GINGER (DETAILED)

Come ferment with me. In this video, I'll be showing you how to make fermented carrot and ginger from scratch. Fermented carrot and ginger is such a great way to add probiotics to your diet, it's also great if you're trying to get used to fermented foods. This simple but flavourful fermented carrot and ginger slaw is sure to tantalise your taste buds! Discover why fermentation is such an important part of cooking and learn how to create the perfect fermented carrot and ginger every time
RECIPE
5 CUPS OF GRATED CARROT
1 TEASPOON OF SEA SALT
1 MIDIUM-SIZED GINGER
#fermentedcarrot #fermentedcarrotandginger
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[@ZizziGreen]

Do you love fermented foods? Do you know the benefits of consuming fermented foods? Please, leave your comment below

[@ducamealy5652]

Yes and I just started.

[@MartyInTheWoods]

Fermented foods have more vitamins, are good for your gut flora, easier to digest and last but not least, they taste a lot better!

[@ZizziGreen]

@@MartyInTheWoods You are absolutely right, thanks for commenting

[@broadcasttttable]

I just subscribed. Your detailed, easy-to-follow, no bs-get-to-the-point-and-stick-to-it presentation is a pleasure to watch, plus I like how you take the time to respond to your commenters. Bravo.

[@rainbow-ko2tc]

Your comment means a lot to me. Thank you for watching

[@ImASurvivorNThriver]

Good stuff! Thanks for sharing.

[@ZizziGreen]

Thanks a lot and thank you for subscribing

[@WholeBibleBelieverWoman]

In the U.S. a wide mouth jar has a much wider mouth than in this video. I love wide-mouth jars! Thank you very much for this very helpful and informative video!!!

[@ZizziGreen]

I have noticed that too. Wide-mouth jars make fermentation a whole lot easier especially when transferring the vegetables. Thank you for your comment, I’m glad you found this video informative.

[@sherrybirchall8677]

Thank you. Great information and straight to the point. 😊

[@ZizziGreen]

you're welcome. Thank you for your comment

[@ducamealy5652]

The fermention jars and the glass weights as well as the jars' lids look pretty much sexy. Keep on the good work.

[@ZizziGreen]

Thank you for watching

[@Welderady2]

Awesome !

[@rainbow-ko2tc]

Thank you for watching : - )

[@sandrabennett3757]

Thank you!

[@ZizziGreen]

You're welcome

[@abubakaroyewale7341]

ill surely try this

[@ZizziGreen]

Try it and let me know how it goes

[@brwhyon]

I just tried this method for a batch for my wife, Thanks for the info !

[@ZizziGreen]

I'm glad you found this video helpful, thank you

[@goldenrays522]

Never knew you can ferment carrots too! Cool.

[@ZizziGreen]

You can ferment almost any vegetable. I'll be making more fermented food videos, please stay tuned.

[@PurpleRhino1388]

Love your recipes. Your content is so genuine 🤍

[@ZizziGreen]

Thank you so much for your heartwarming comment

[@broadcasttttable]

You have a very pleasant, upbeat voice. Easy to listen to. My question...do you think rejuvelac would work as a fermenter, in place of the salt?

[@rainbow-ko2tc]

I am not familiar with rejuvelac, I've always used sea salt and currently trying to do some experimentation with Himalayan pink salt. Thank you for watching

[@robbyfiveboy4862]

A definite going to try!
Question: No airlock or burping required?

[@ZizziGreen]

Thanks for watching. No, no airlock or burping required. Although, some people recommend it but I’ve never tried it and my ferments usually turn out well.

[@silvianajarro8702]

Thank you for your easy recipe. My question is, can you use pink Himalayan salt instead of sea salt?

[@ZizziGreen]

You're welcome. Yes, you can use Himalayan pink salt instead of sea salt

[@andrewiglinski148]

I haz a question 2! I bringed out the cementation weights bat no it's 4am nd thas hooker p'd in my bed.

[@kinngrimm]

for how long does this stay preserved?

[@ZizziGreen]

This can stay preserved for up to 6 months. That’s the longest I’ve kept it for, I’m sure it could last longer, but I haven’t tried it yet

[@slewfoot6608]

Sea salt? With or without noncaking agents?

[@ZizziGreen]

yes, it's best to use sea salt. I usually go with any type of sea salt that's available to me. I do not know much whether the presence of caking or anti-caking agents will affect the fermentation process

[@s.k.1091]

Would you be willing to eliminate the background music? The volume is up so high that it overpowers your good instructions !

[@Spoon-vy9jz]

Yet another interesting video with b....y awful music in the background..........WHY?

[@rainbow-ko2tc]

Thanks for watching

[@sherrybirchall8677]

Turn the sound all the way down and turn on the closed captioning.

[@s.k.1091]

It seems that most YTers start with music and after a while realize most people don’t like it so they stop using the “background” music - which is all too often in the foreground!

[@patriciatuffield9672]

Carrots are dry. Don’t produce much after a lot of sqeezing

[@ZizziGreen]

Carrots could sometimes be dry but you could add a little bit of water after grating them and adding salt to create enough brine.

[@tholukaibrahim7983]

Narration is dragging, make it fast

[@rainbow-ko2tc]

Thanks for watching. I need to be detailed with my narration so as to help beginners have a clear understanding of how this work

[@sherrybirchall8677]

Speed it up yourself, if you want to