Any fellow sauerkrauters here?

[flowerbug]

...But I would like to taste the carrots.

Thinking maybe 2 lbs cored & shredded cabbage, 2 lbs peeled and shredded carrots and 1 lb peeled and shredded beets next time.

IDK still experimenting...

I'm not ready to post the recipe just yet.

you may find that you have to nearly skip the beets entirely, but good luck!

 

[Grandmas Porch]

I

Picture of my first ferment attempt at 1 lb carrots, 2 lbs beets and 2 lbs cabbage all shredded weight. I peeled the carrots and beets with a potato peeler, then shredded them. So I guess this would be a raw ferment, since I didn't cook any of the ingredients.

First taste test after skimming, there was scum to skim. it's got a good taste and the carrots and beets are crunchy. Still need more time to ferment, it's still a little to salty. The ferment seems to be rolling along nicely. Interested to see how this experiment turns out. If it's good I'll post the recipe.
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Jesus is Lord and Christ 🙏❤️🇺🇸

It should be and stay crunchy, if it is to salty to the taste it will be slower to ferment, you should never pre cook any veg before fermenting.

 

[Grandmas Porch]

I love fermented stuff, including turnip kraft

Now does sourdough count as a fermented food, asking for a friend

Yes, sourdough is , and if you make the bread it should set up for 12 hours or so according to a good recipe