CARRAUT

Ingredients

650g grated carrot (can substitute with raw beetroot for a BeetKraut)

1 tablespoon (3 teaspoons) Rock Salt

½ tablespoons of Organic Ginger Powder

1 inch grated ginger

1 tablespoon of Dulse Flakes

¼ teaspoon of Cayenne Pepper

1 ½ cups of Water

½ cup Vinegar

Method:

Combine ingredients and spoon into preserving jars

Ensure the water covers the top of your carraut (not required if you use an airlock)

Tighten lid and leave to ferment for 3 days

Pop lid every day to release gases

Taste after 3 days and refrigerate to stop the fermentation process.

Thanks to Tony for the recipe.