I like to slice my carrots into sticks for fermenting, so they're easy to pick up and eat. Last time I made them I chopped up some garlic and added dried whole coriander seed to the brine; I really liked them, and so did my family.
I generally use a bit of the old brine in the new jar--I even save old brine in the fridge and add it to whatever I'm fermenting.
thank you. somewhere i must have a cutting/grating thing (bought years ago, but never even unboxed it :-/). i should try that.
i have a julienne-strip cutter which works like a potato peeler ... but that would create thin, curly stripes ... could be nice for decorating dishes....
i have coriander seed powder, i ll try that ... maybe i should try using curry-stuff. i imagine that it would go well with carrots.... i should try that on a test-batch later
ok... i added carrot sticks into an existing pot with mixed veggies and some spices. they re starting to taste good by now
i ve another jar with finely grated carrots. it s two weeks old now and still fermenting strongly. i think, i ve been making some alcohol there, as well. they taste a bit like it.
carrots are high in sugar. i keep them in a jar with a screw on lid. the ferment build up overpressure so it would be mostly an un-aerobic ferment, cause i just open (and oxygenate) it when i take some carrots out.
I have fermented shredded carrots all by themselves, I have fermented them mixed with cabbage, and mixed with cranberries and nuts (very short). I use an airlock, so it is anaerobic at all times. I fill my jars 3/4 full at the most so that none of the fermenting liquid can get up into the airlock. When it is done after a week or two or three and I start taking kraut out I put the jars in the fridge. If I used a screwtype lid I would forget to release pressure on a regular basis, which could get very messy if liquid seeps out. Don't know if the pressure could get high enough to explode a glass jar.
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