• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
gardeners:
  • Dan Boone
  • Carla Burke
  • Kate Downham

fermenting carrots?

 
Posts: 520
Location: Northern Germany (Zone 8a)
24
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
hey... i ve started fermenting stuff few weeks ago.
i fermented some carrots (in thick round slices). I am not so happy with it, i d prefer it somewhat mushier.

so i ll grate it and use some seas-salt and some brine as starter. is it ok to mix different brines from different patches and different veggies to get a richer array of cultures?

we still have some carrots in our garden and organic carrots are very cheap in the supermarktes at this time of the year. so i d like to eat more carrots and experiment with various dishes...


any advice on spices? i added onion and it doesnt taste well ... maybe it was a bit too much...

it should be good for dogs, as well? dogs like carrots and fermented stuff like sauerkraut and yoghurt is good for them (i d water the sauerkraut down a bit)


thank you and blesses

tobias
 
pollinator
Posts: 483
Location: West Yorkshire, UK
85
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Hi Tobias,

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.
 
Tobias Ber
Posts: 520
Location: Northern Germany (Zone 8a)
24
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
hey galadriel ...

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


have a blessed weekend
tobias
 
Posts: 79
1
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Dill... that works nicely with fermented grated carrots, didn't do it myself, have tried it a few times
 
Tobias Ber
Posts: 520
Location: Northern Germany (Zone 8a)
24
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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.

any thoughts on that?
 
Posts: 30
1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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.
 
The moth suit and wings road is much more exciting than taxes. Or this tiny ad:
permaculture bootcamp - learn permaculture through a little hard work
https://permies.com/wiki/bootcamp
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!