Ginger Carrots

(This is found on page 95 of Nourishing Traditions cookbook)

Yield:

1 quart

Ingredients:

4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved ‘baby’ ones)
1 Tablespoon freshly grated ginger
1 Tablespoon sea salt (not iodized)
4 T  Whey – this is optional, omit and use TWICE the salt if you don’t want to use whey * I did just salt no whey the first time I made these, and they were way too salty for my family

Preparation:

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