Fermented Ginger Carrots & Kim Chi

GINGER CARROTS

4 cups grated carrots, tightly packed
1 tabsp freshly grated ginger
1 tbsp sea salt
4 tbsp whey

Nourishing Traditions writes: "These are the best introduction to lacto-fermented vegetables; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats."

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer (I used the bottom of a glass cup) to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat 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.

KIM CHI

1 head napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (optional)
1 tsbp freshly grated ginger
3 cloves garlic peeled and minced
1/2 tsp dried chili flakes
1 tbsp sea salt
4 tbsp whey

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl 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 hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.