Fermented Carrot Ginger and Horseradish Relish

Hi, Happy New Year!
This is another totally tasty fermented relish.
I’m using grated carrots, grated ginger and grated horseradish.
It’s super easy, super quick, super cheap, you just need to be a little bit  patient as it ferments itself.

The first thing i do is to make the brine so it’s room temperature when I need it. I boil one litre of filtered water to 15g of salt Himalayan or sea salt but not table salt.I peel and grate 500g of carrots, I’m also using my all time favorite horseradish, finely grated and fresh ginger, making the whole thing taste so lovey and, ginger is fabulously anti-inflammatory.

Massage all the vegetables together and fill up your your Kilner jars.
Pack it really tight, really push the vegetable down.Fill up with the brine and you need something to keep the vegetables under water at all times.
I prefer to use a cabbage stem and leaves but you can also use a brine filled plastic bag like I did here.If the bag, for some reason split it’s just full of the brine that’s in there anyway so it doesn’t matter.
Put a little clip on the bag, push down your veg and close the lid.
Now you need a little bit of patience.

You want to burp these wild ferments now and then, maybe once a day or at least once every second day to make sure they don’t explode.
After seven to ten days in a fairly warm space you relish should be ready.

I love this relish, it’s so easy to do and it’s spicy and tangy and so lovely!
It goes fabulously well together with so many types of foods and it really elevates our health because it’s so full friendly bacteria.

Update 2017 with loads of fermented vegetables and your health will be in a better place than it was 2016!

Fermented Carrot, Ginger and horseradish Relish

– Carrots 500 gram

– Fresh horseradish 36 gram

– Fresh ginger 10 gram

– Brine 15 gram of salt to 1 litre of water

1. Grate the carrots in a food processor or by hand, grate the ginger and horseradish finely.
2. Mix by hand and pack in a kilner jar. Add the brine so the veg is covered use a plastic bag filled with brine to press the veg under water.
3. leave for 7-10 days, taste as you go along, and don’t forget to burp your babies 🙂


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Raw Sweet Crispy Beetroot and Fennel Salad


Fennel is defiantly the star ingredients in this salad.
Fennel is sweet and crispy and comes with gorgeous phytonutrients like rutin and quercitin.
I’m also using  über healthy, raw beetroot packed with loads of lovely antioxidants, it comes with anti-inflammatory action and is great for helping the body detox itself.
All the ingredients needs to be really thinly sliced so a mandolin comes in handy.
So much quicker and safer for me as my knives skills are not completely up to scratch and I’m very often sporting a sticky plaster on my left thumb!
This salad is perfect as a starter for four people or have it all as a main 🙂

Raw Sweet and Crispy Beetroot and Fennel Salad
Serves 4 starters or as 1-2 mains


– 1 beetroot

– 1 carrot

– 1 fennel

– fresh coriander

– 4 walnuts


– 1/4 cup olive oil

– 2 tablespoons raw apple cider vinegar

– 1 tablespoon tamari

– 1/2 tablespoon coconut nectar


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Raw Warm Curried Carrot Soup


This super delish raw curried soup is best served warm it’s also one of my all-time favorites!
Blend it with piping hot water and the goodness from the vegetables will still be intact.
As you know there is an annoying reason for my soup fixation, but I also really, really like soups.
It’s such a quick way to prepare a meal and the kids are also getting into it.

Curried Carrot Soup
serves 1-2

– 1 1/2 carrots

– 1 avocado

– 1 cup hot water

– 1 garlic clove

– piece of ginger

– 1/4 teaspoon chili powder

– 1/2 curry powder

– 1/4 teaspoon cumin

– salt and pepper


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