Greetings all you foodies! I’m a farm wife in south central Alberta, looking to learn more about fermented foods. I’ve experimented with a couple of efforts, red cabbage, beets and apple which turned out well, and regular sauerkraut which was a bit strong. In an effort to use up a huge bag of carrots, I have carrots in my fermentation jar right now. Not so sure this will be successful but I should know in a few days. Nothing ventured, nothing gained!
Nice to have you as part of the community here. Good luck with your carrots ferment. I had a couple of carrot ferments go awry in my early fermenting days so I’ve shied away from straight ferments of carrots for too long now. Time to dive back in. Thanks for the inspiration and good luck. I’ll be curious how it goes, so check back once their done if you would.