For an introduction to fermented foods, try this simple, 3-ingredient recipe. There’s something about the flavor of ginger that augments the flavor of garden-fresh carrots. If you’re not growing your own, look for carrots with their tops on at the market. If the tops appear bright green, aromatic, and fresh, the carrots will be, too. The fermentation period helps these two disparate-but-symbiotic flavors to meld and mellow. *Makes 1 Quart Ingredients4 cups tightly packed grated carrots1 tablespoon grated, peeled fresh ginger3 teaspoons sea salt or pickling salt Method§ IN A LARGE BOWL, mix the carrots, ginger, and salt together and set the bowl aside for 30 minutes. Using a wooden pounder or potato masher, pound the carrot mixture for 5 minutes so the vegetables release their juices. Place the contents of the bowl in a quart canning jar and press down firmly so the carrots are covered by juice. Add…