Fermented Ginger-Carrots with Dulse Seaweed

3 days to ferment

Ingredients:

Grate: carrots to = 6 cups (@ 1 bunch)
Fresh ginger root to = 2 Tblsps.
Mince: onion greens to = 1/3 cup
Crumble: 1 handful of Dulse seaweed

Add: 2 Tblsp of natural sea salt (or 1 Tblsp natural sea salt and 4 Tblsp whey)

Directions:

Mix ingredients in non-breakable bowl. Pound with a top end of head of kitchen mallet/hammer, or pestle, until mixture sounds wet and juicy. Pack tightly into a large-mouth jar. Make sure liquid is covering top: if not, add purified water. (If you do not: mixture will mold.) Mixture is to be 1 inch from jar top (expands when ferments). Place lid on top without screwing it on. Place jar in flat bottom bowl and place in insulated cooler (72-74 degrees) (or in consistently warm area of house away from wind and heat), for 3 days. EVERY MORNING AND EVERY EVENING; MAKE SURE TO CHECK THE TOPS OF YOUR MIXTURE FOR ANY DISCOLORED VEGETABLE MATTER: REMOVE WITH SPOON: ADD MORE WATER TO TOP OF JAR.

Then refrigerate. Serving: 1 –2 Tbsp before each meal.

Energetics:

Great for increasing the beneficial bacterial of the gut (intestines). Aids the Liver, Lungs, Kidneys, Spleen and increases chi circulation.

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