Carrots

  • posted by Ritaskeeta
    on
    permalink

    Hi I’m new to this and I have a question about fermenting carrots. I put them in a clip jar with a seal as I didn’t have a screw top one, I followed the recipe in the book and about 6 days later I opened the jar and found a couple of small spots of mould. My first question is did I do something wrong and second can you cook them still or will that kill the bacteria.

  • posted by cathima
    on
    permalink

    Try using a cafetierre for fermenting veg. You can keep the veg pushed below the water line with the plunger.

  • posted by Paintrocks48
    on
    permalink

    That’s genius, cathima. Can I ask which vegetables you ferment this way and for how long you leave it in the cafetière? Can’t wait to try this (I’m new to fermenting!)

  • posted by cathima
    on
    permalink

    so far we have made sauerkraut with cabbage. We leave it the same as it would remain in a jar – about 3 – 5 weeks

  • posted by cathima
    on
    permalink

    I just remembered we also had great success fermenting blackberries and raspberries. They were delicious. Don’t wash wild picked berries because they are covered in the yeast spores.

Please log in or register to post a reply.