Typically root vegetables are the proper candidates for grating into a lacto-ferment. That is because they are firm and contain enough water to complete the process self-contained. I often refer to these ferments as slaws, which may be another good way to picture them. They are a great companion for garnishes and dressing food up from hot dogs to salads and soups, or even as a simple stand alone side with maybe a kiss of olive oil.

Batches can be made with a single variety or a blend like carrots & beets, and then dressed up with herbs, hot peppers, garlic, or other seasoning combinations that move you. Consider any root vegetable to employ: beets, radishes, turnips, carrots, rutabaga, etc.

Process

Clean and trim the veggies.

Grate with a common kitchen grater. Then mix with salt by adding according to your taste preference.

Pack the mixture with any run-off brine into a jar, crock, or other container. Cover with a lid or cloth and ferment at room temperature.

Be sure to keep the veggies submerged in the brine as needed.

I leave my “slaws” out indefinitely, leaving them on the counter until they eventually get all eaten up by dolloping a heap here and there throughout the winter.

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