I decided to start making Fermented Carrot Mush after I couldn’t figure out how best to utilize the pulp leftover from juicing. It seemed like a huge waste to discard such lovely, orange fluff! I am in no way a fermentation expert, so I would encourage you to check out this well written and sassy article that contains great info about fermenting carrots and other veggies.
I consider this Fermented Carrot Mush to be a zippy, salty ingredient, rather than a stand-alone dish. There are so many wonderful recipes that could be mightily enhanced (through flavor AND nutrition) by tossing in a scoop of fermented carrot mush!
Add it into a cold quinoa side dish!
Use it as a starter in your fermented vegan cheese!
Create a vibrantly orange salad dressing that tastes nothing like Thousand Island or Catalina!
Conveniently enough, when I was researching the nutritional value in carrot pulp, I ran across a raw-food blog where the writer had already posted some hard-to-acquire nutritional statistics AND, a recipe for a carrot pulp cracker! I think using fermented carrot pulp in her recipe would take it somewhere truly spectacular!
Fermented Carrot Mush (Slaw)
Enough carrots to produce 1 quart of pulp (5-10 lbs fresh carrots)
2 Tbs coarse sea salt
Wash and scrub your carrots.
Peel the carrots and set the peels aside
Juice the carrots and use juice in your preferred manner, or freeze it in ice-cube trays for future use.
Remove the pulp from your juicer and transfer it to a bowl.
Add the carrot peels to the pulp and mix to consistently distribute.
Stir salt into the carrot mush, and pack the mush into a clean glass jar, stopping at least 1” from the rim.
If carrots have not produced enough liquid/juice to cover themselves, add a small amount of purified water. Tap the jar against your work surface to work-out the bubbles and to get the water to fill the voids. Add enough water to ensure the carrot mush stays submerged.
Seal the jar and store it in a dark, room temperature place for 3 day to 2 weeks before transferring it to cold storage.
*it is important “burp” the jar (loosen the lid to release some of the accumulating gasses) every 1-2 days to prevent it from exploding!
** if you do not have a “Juicer”, you can substitute the carrot pulp for finely grated fresh carrot. You should not have to add any water if using fresh carrot.
*Do research about hygiene, contamination and possible risks of fermenting foods. Weigh the benefits of probiotics and fermented foods vs the possible hazards. Make informed decisions. This is merely a recipe that I enjoy and the methods I use. Proceed at your own risk.
These whole wheat muffins are really special, they have a deep, layered flavor profile that will keep your friends and family enchanted, and no one will guess that there isn’t a sprinkle of refined sugar in them!
1 1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1 Tbs dried orange peel (from the spice aisle)
1/2 cup pureed dates (or as finely chopped as you can get in your food processor)
1 lime, juiced
3 Tbs vegetable oil
1 cup mango nectar
1 Tbs vanilla extract
1 tsp almond extract
1/4 tsp orange extract (optional)
3/4 cup mango, finely diced (about 1 mango)
1 cup shredded carrot, squeezed of excess liquid
Preheat oven to 350 degrees, line a muffin tin with paper cups or grease the tin. In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and orange peel. Combine well.
In a second bowl combine the pureed dates, lime juice, mango nectar, oil and extracts and whisk until mostly homogeneous. Pour the wet mixture into the dry ingredients and stir gently until just moistened. Gently fold in the carrot and mango. Let the batter rest for 30 minutes before baking.
After resting 30 minutes, fill muffing cups 1/3 full, then back at 350 degrees for 25-30 minutes until toothpick inserted into center of muffin comes out clean. Let rest in pan for 5 minutes then allow to cool on wire racks.