I finally opened the jar of fermented ginger carrots. They are OK but not fabulous. I replaced the fermentation lid with a regular lid and put the jar into the refrigerator. Maybe being cold will help them to taste better. I'm not particularly liking the ginger in there so if I try carrots again I won't use the ginger recipe.
I don't know if this will fit with your fermenting recipe, but the carrot/ginger dish I make also has orange juice in it, and they taste pretty good. Maybe adding some peel...
I've sent emails to the dedicated cooking websites (Epicurious, etc) because they obviously never tested their recipes before publishing them. One guy said he'd change the recipe, another one got snooty.
My mom made the most delish kraut and she cooked it every new yrs eve, a tradition, I got into it too and love love it, but since my cooking days are so few now, I threw away a lot of pots...only do minimal foods....
I'm beginning to wonder why my mother never made sauerkraut. My father's parents were German, he was raised in Pennsylvania, and my mother would make paun haus (scrapple.)
My mom was polish and the poles ate sauerkraut, dad was italian and mom cooked italian food the most...but the other too. I was very fortunate.
I’m not a fan of ginger in foods unless it’s cooked with other ingredients @Beth Gallagher not raw tho ..it tends to make any foods (I’ve tired) with it “raw tasting” off..ish flavour I might get around to making some fermented veggies soon now it’s warmer here.
I am amazed at the amount of vitamin C that ends up in lacto fermented saurkraut. I wondered why my German Mother in Law made it. They didn't get their vitamins till spring with dandelions that popped up early.
My honey fermented garlic is done but not a taste sensation. It is supposed to be added to my medicinal arsenal. Not for cooking. So I guess it is OK. I can tolerate eating a clove where I could not eat a raw one.
Lots about lacto fermentation on youtube. I tried tomatoes at their instruction and they did not turn out at all well.
I have a fresh cabbage and some pickling salt, so I'm going to attempt sauerkraut today. I don't like sauerkraut but I have only had the commercially-jarred stuff so I'm hoping that fresh homemade will be a revelation. Or, another failed attempt. I read that for one medium cabbage to use 1 1/2 tablespoons of salt. Do you experienced fermenters agree with that ratio?
Be sure not to use iodized salt, @Beth Gallagher . I use Himalayan sea salt, and it seems to work fine. Not sure about the amount of salt, recipes seem to differ; but if that is what it says, then it should be fine.
Thanks, Yvonne. I just use pickling salt... nothing fancy. I'm trying to decide whether to "massage" the cabbage for natural juice or to just add a brine. I think I'm just going to make a single quart jar for the first attempt.