Makes 1 quart
4 cups grated carrots, loosely packed
1 Tablespoon fresh ginger, grated
2 teaspoons sea salt
2 Tablespoons whey (if not available, add an additional 1 teaspoon salt)
In a bowl, mix all ingredients and pound with wooden pounder to release juices. Place in a quart-sized, wide-mouth Mason jar and press down with the wooden pounder. There should be about an inch of space between the top of carrots and the top of the jar. Cover tightly. Leave at room temperature about 2 to 3 days before transferring to cold storage.
Recipe courtesy of Sally Fallon, author of Nourishing Traditions
Makes 2½ cups
1 cup fresh or frozen cranberries
slightly less than ¼ cup honey
1 Tablespoon minced fresh ginger
1 Tablespoon grated orange rind
5 medium oranges, peeled and cut into small sections
Combine cranberries, honey and ginger in a small saucepan. Cover and cook on medium heat for 2 minutes. Uncover and cook an additional three minutes or until cranberry skins pop, stirring constantly. Remove from heat and stir in orange rind. Cool 15 minutes. Stir in orange sections. Chill 8 hours.
Recipe courtesy of Nicki Rubin