I just got done making some ginger carrots from "nourishing traditions" Since it is my first experiment with lacto-fermented vegetables I decided to cut the recipe in half. But, when it came to adding the whey I added the full amount: 4T instead of 2T. Did I just ruin it? I tasted a little and it was delicious. But, I don't know what will happen after 3 days on my countertop. Any advise would be great.
Way too much whey lacto-fermentation question
- Thread starter Homemaker
- Start date
freemotion
Food Guru
It should be just fine. I found that recipe to have way too much salt. Another tip: if your kitchen is not climate controlled and it is very hot (mid-70's F for fermenting) then leave it for two days at room temp, not three.
I would think that the worst that might happen is that your carrots will ferment a bit faster than expected - as they might anyhow, if your summer is warm 
. In your place I would keep a close eye on the jar, maybe loosen the lid every day to let out some of the pressure, and, if it seems to be progressing very quickly, refrigerate it a day sooner. I don't think you have ruined it beyond redemption, but it may work quicker than expected, and it may taste a bit more sour. That is just an educated guess on my part 
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. In your place I would keep a close eye on the jar, maybe loosen the lid every day to let out some of the pressure, and, if it seems to be progressing very quickly, refrigerate it a day sooner. I don't think you have ruined it beyond redemption, but it may work quicker than expected, and it may taste a bit more sour. That is just an educated guess on my part .- Thread starter
- #4
And yes I also thought it seemed a bit salty. But, besides my mistake it was so easy I will make some again soon. I'll just cut down on the salt a bit.
