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ginger carrot ferment problems

 
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I have made 3 batches of ginger carrots and each time I end up with alcohol and not a sour carrot. One of my attempts I used whey as a starter, once some kraut juice and once just wildfermentation. They all ended the same. Any idea how I could prevent this from happening in the future?
 
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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I have only done lacto-fermentation following recipes from 'Nourishing Traditions' by Sally Fallon and then only the cucumbers and red tomato salsa but I have made several reliable batches. I make them in widemouth glass quarts using one TBS sea salt and one quarter cup whey plus filtered water to cover , per quart. I have never tried the carrot and ginger recipe but friends did and it was good. I leave one inch head space and use tight fitting lids for the two to three days it takes to ferment. I really like the flavor using whey and less salt. I had older cucumbers once that did not come out good. I think fresh from the garden is almost necessary for lacto fermented vegetables and fruits.
What recipe did you follow? I know there are lots of variations.
 
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You might try a little bit more salt. I think that if you're getting alcohol, that's the action of yeast, and yeast doesn't like too much salt. The lactobacillus bacteria don't mind it at all.
 
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Julia Winter wrote:You might try a little bit more salt. I think that if you're getting alcohol, that's the action of yeast, and yeast doesn't like too much salt. The lactobacillus bacteria don't mind it at all.



Yes, I would guess the same.
 
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