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!
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)
Super orange-and-fluffy carrot pulp!
Enough carrots to produce 1 quart of pulp (5-10 lbs fresh carrots)
2 Tbs coarse sea salt
Left to Right: Washed and Scrubbed Carrots, Peeled Carrots, Carrot Peels
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.