|
Post by Peter on Jul 15, 2018 15:27:24 GMT 10
Grated carrot (incl skin): 866g (a 1kg bag of carrots, less trimmings and 3/4 carrot that fell on the floor and I accidentally stepped on). Grated ginger (incl skin): 46g celtic sea salt: 18g
Thoroughly mixed and squished, then tamped down in a 2L Fido jar (no airlock). Natural brine just covers the grated carrot & ginger mix.
|
|
|
Post by Peter on Jul 18, 2018 19:30:29 GMT 10
Good pressure building up in this one, and a very clean, fresh carrot & ginger aroma. Nice.
|
|
|
Post by SA Hunter on Jul 18, 2018 21:39:54 GMT 10
what brine do you use?
|
|
|
Post by Peter on Jul 18, 2018 22:49:45 GMT 10
35g salt per litre of water. I did top up this ferment - and also the sauerkraut - with a little of the brine to ensure it was wet enough. I find it helps to swirl the jar every so often so the liquid coats every bit of solid ingredient from time to time. I find this reduces the likelihood of mould developing.
|
|
|
Post by Peter on Jul 18, 2018 22:50:40 GMT 10
I have heard of people using as little as 1.5% - 2% salt in the brine, but I like the idea of 3.5%... it matches average ocean salinity which appeals to me.
|
|
|
Post by Peter on Aug 25, 2018 10:07:14 GMT 10
I opened this one this morning and had a little taste. A great crunchiness to the carrot, but possibly too strong a ginger flavour. Every time I've fermented carrots they've had a slightly weird flavour (but not necessarily a bad one), so I'll try this one properly with dinner tonight.
|
|
feralemma
Senior Member
Posts: 398
Likes: 540
|
Post by feralemma on Aug 25, 2018 11:47:02 GMT 10
Did you add ginger to this batch to try and eliminate any possible weird flavour from the carrots? Or just because ginger is a good flavour and has multiple benefits of it's own? Also, would adding sugar help the flavour of the carrot?
|
|
|
Post by Peter on Aug 25, 2018 18:12:50 GMT 10
Ginger was purely for adding flavour. It may just be better eaten cold, but I'll try the sugar.
|
|
|
Post by spinifex on Aug 25, 2018 18:35:07 GMT 10
Any chance of a picture Pete? Would like to see what a successful batch of this looks like ... so when I try it myself I have a benchmark to compare.
|
|
|
Post by Peter on Aug 25, 2018 19:24:41 GMT 10
I'll see about a photo later. It looks like grated carrot with the odd bit of grated ginger.
|
|
|
Post by Peter on Aug 25, 2018 19:56:16 GMT 10
|
|
|
Post by Peter on Aug 25, 2018 21:17:49 GMT 10
I just tried some after a few hours of refrigeration and the flavour is better. The "weird" taste is best described as an earthy carrot-skin flavour which is no longer so strange. Still, this is one for small doses...
|
|