Sue's Fermented Carrot Cake Salad
This is one of the recipes I am the most proud of. I often take this to holiday gatherings because we still have carrots on hand that were harvested from our garden. I hope you enjoy it!
5 cups carrots, coarsely grated
1/2 teaspoon finely ground pink Himalayan sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/3 cup raw honey
Place all ingredients in a bowl and allow to macerate for 20 minutes, stirring occasionally. Place mixture in a quart jar using an appropriate weighting method (see 'Lacto-Fermenting 101'). Cover jar and open daily to burp. Allow to ferment for 2 to 3 days.
In a large bowl, mix fermented mixture with a 20 ounce can of drained organic crushed pineapple or the equivalent of fresh pineapple. Stir in 1/2 cup of chopped walnuts and 1/2 cup of raisins (organic, if possible). Stir to combine ingredients. Refrigerate.
Note: My preferred weighting method for this ferment is to place a ziplock-style bag over the carrot mixture then fill the bag with water or glass marbles. Using a kale or cabbage leaf in this case could impart the flavor of those leaves into the ferment.