Ginger Carrots

From Nourishing Traditions, by Sally Fallon

4 c. carrots, sliced into matchsticks
4 T. whey
2 t. sea salt
1 inch ginger root, peeled and grated

In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.