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Guess what? My fermented carrots tasted amazing straight from the jar!
I was worried they'd be too salty, but they're perfect! Any ideas for using them in meals?
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gavin806mo ago
Remember how my friend Liz tossed hers into a chicken stir-fry last week?
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the_sam6mo ago
Oh nice, that's such a win when a ferment turns out just right! Did you use the brine for anything, or just the carrots themselves? I love that salty, tangy liquid in salad dressings or to splash into soups. For the carrots, I'd chop them up and throw them on top of a grain bowl with some chickpeas and greens. The crunch and punch would be perfect there. What other veggies did you have going in the jar with them, or was it just straight carrots?
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keith9435mo ago
It's always a relief when a batch doesn't go bad. I used the brine to marinate some tofu before baking it, which worked really well. The jar had carrots, a few garlic cloves, and some dill.
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