Gingered-Carrot Relish

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.

Ginger Carrot Relish

Hands-on preparation time: 30 minutes

Total preparation time: three days, but store for one to four months for better flavor

Makes 1 pint


  • 2 cups grated carrots, tightly packed
  • 1 tbs. freshly grated gingerroot
  • 1 1/2 tsp. sea salt
  • 2 tbs. whey (if not available use an additional 1 1/2 tsp. salt)

Special equipment:

  • 1 pint-sized canning jar, with lid

In a bowl, mix all ingredients together and press with the rounded bottom of a soup ladle. Transfer the carrot mixture into a jar, and press down firmly with the soup ladle until the juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover the jar tightly and leave at room temperature for about three days and then transfer to the refrigerator. These can be enjoyed after being refrigerated for at least three days, but will improve with age.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

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