This post was originally published on this site

http://www.thekitchn.com/feedburnermain

When I think about carrots, I just think sweet. I rough up that sweetness with spices, or roast it out into toasty darkness. But here’s a way to push carrots into a whole new zone: ferment them with ginger or its pungent cousin, galangal, in this incredibly simple yet delightful recipe from Hugh Acheson’s new book.

READ MORE »

Be Nice and Share!

Filed under: Fitness