4 c. grated carrots, tightly packed
1 Tbsp. freshly grated ginger
4 Tbsp whey or an additional 1 Tbsp salt
1 Tbsp. sea salt
In a bowl, mix ingredients and pound with a wooden pounder or meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with pounder or hammer until juices cover carrots. The top of the carrots should be at least 1 inch below top of jar. Cover tightly and leave at room temp. about 3 days before transferring to cold storage.
from Nourishing Traditions by Sally Fallon