Fermented Carrot and Turnip
Makes 1 quart
(3 days to ferment)
Preparation:
Grate: carrots (6-8) to = 4.5 cups
turnip (1-2) to = 1.5 cups
Add: 2 Tblsp of coarse natural sea salt
Energetics:
Great for increasing the beneficial bacteria of the gut (intestines) and assimilation of nutrients within the small intestines. Arouses appetite and promotes digestion. Tonifies the Liver, aids: Lungs, Spleen/Pancreas, Stomach, Blood and qi tonic dispersing dampness, excess heat and toxins. Energy enters all 12 meridian systems/organs (turnips). Sends energy downward to lower bowel and reproductive organs. Moves fluids, moistening mucus membranes; clears sinuses. Relaxes back, nervous system.
Fermenting the vegetables:
- Mix recipe ingredients in non-breakable bowl.
- Pound with: a) the bottom of a heavy-duty glass jar, or b) pestle, or c) the top end of the head of a kitchen mallet/hammer until mixture sounds wet and juicy. (about 5 minutes)
- Pack tightly into a large-mouth jar. Mixture is to be 1 inch from jar top (expands when ferments), with water up to the lip. (If you do not add water: mixture may mold.)
- Screw on lid. Place jar in flat bottom bowl in consistently warm area of home, for 3 days.
- Each morning: Make sure to check the top of mixture for any discolored (oxidized) vegetable matter. Remove with spoon, and add more water to top of jar.
- Refrigerate after 72 hours. Serving: 2 Tblsp before each meal.
Makes 4 cups naturally fermented vegetables with lactobacilli (beneficial intestinal bacteria).