Pickled Purple People the Natural Way

Since my last post, I've had several people comment "Pickling is that easy?  Just add vinegar and spices and plop in the fridge?"
Well.....
Pickling CAN be that easy.  You can make it a little harder by deciding to seal your jars with a pressure canner or with the hot water bath method.  Canning so that you can store outside of the fridge involves more specifics in the recipe, depending on what you are canning, to heighten acidity and discourage botulism.
Then there is the natural lacto-fermentated way, which is the oldest method.  It uses the naturally-occuring bacteria called lactobacilli that is already populating the leaves and roots of plants growing in or near the ground.  Organic farms rely on microorganisms like these to keep plants healthy. In the fermentation process, lactobacilli create a natural preservative called lactic acid.  This by-product of fermentation keeps vegetables in a state of preservation while promoting the continued growth of "good bacteria" in the gut.  Whey is a good source of lactobacilli, too, so often recipes call for it.  If you are buying good-quality yogurt, the whey will be the liquid that has separated out on the top.

So let's try it.....

Lacto-fermentated Ginger Carrots
4 c grated carrots, tightly packed
1 T freshly grated ginger
1 T salt
4 T whey or an additional 1 T of salt.

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices .  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat a hammer until juices cover the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Cover tightly and leave at room temperature about 3 days before transferring to cold storage.