So I completed my first round of fermenting my carrots today and I must say, I don't care for the taste! Anyways, last week I started a two new jars- one with the carrots cut into carrot sticks and the other jar - with the carrots shredded.

I've also decided to add some other things to my brine for this round - such as apple cider vinegar, oregano, red peppers, and onion - just for fun.

I'll save you all the bad taste of this batch and hope for a better outcome by Wednesday!

Post 1!

Hi Everyone!
I've never blogged before so hopefully I figure out some cool things to make my blog better each time! I've never fermented anything before but I do enjoy a good kombucha :)

As much as I like kombucha, and know folks who make their own, I have decided to make fermented carrot sticks!

I enjoy eating carrots and they are an easy snack to take on the go and pack for lunch. OH and they're healthy!  Here's the plan I am planning on following for this project.

Ingredients:

• 1 quart water
• 1-3 tablespoons sea salt
• 2-3 pounds carrots, cut into sticks

Instructions:

1. Dissolve salt in water.
2. Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 1-2 inches headspace. 
3. If necessary, weigh the carrots down under the brine to keep them submerged.
4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
6. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the carrots age.

Makes approximately 2 quarts.