dipence71
Got the t-shirt
Third and last picking from my carrots this year!! They turned out great if only everything had :%
Carrots carrots and more carrots
- Thread starter dipence71
- Start date
Dace
Revolution in Progress
Congrats! Those look great! 
You ought to try some of Free's Ginger Carrots...an easy first fermenting project.
You ought to try some of Free's Ginger Carrots...an easy first fermenting project.
- Thread starter
- #3
dipence71
Got the t-shirt
sounds interesting where do I find that recipe and instructions? I have never fermented anything before
Those look positively delicious!!
PunkinPeep
Humble Ambitions
o h YUM
Dace
Revolution in Progress
I am sure it is on the "What are you fermenting today?" thread....but I can't find it.
Here is one that I stole from the web:
Ingredients:
4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved baby ones)
2 teaspoons freshly grated ginger [TNC: please note that it says 1 Tablespoon in NT]
2 teaspoons sea salt (not iodized) [TNC: please note that it says 1 Tablespoon in NT]
4 T Whey
Preparation:
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.
Here is one that I stole from the web:
Ingredients:
4 cups grated carrots, tightly packed (grate these fresh, from REAL carrots, not the little carved baby ones)
2 teaspoons freshly grated ginger [TNC: please note that it says 1 Tablespoon in NT]
2 teaspoons sea salt (not iodized) [TNC: please note that it says 1 Tablespoon in NT]
4 T Whey
Preparation:
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.
Kim_NC
Lovin' The Homestead
They look yummy!
Wildsky
Femivore
Fantastic, I'll send my kids over to eat them for you!!!
