This ferment was my first ferment in a Pickl-It jar and I am very happy with the results. Nice and crispy, no scum to skim off (I usually don’t have any scum or mold anyway). One weird thing happened though. The water turned slimy! My first thought was something went wrong. My second thought was maybe something went right and this was what carrots were supposed to do. After a little research, it turns out it is completely normal. It’s just pectin and is actually good for you. For you GAPS/SCD nerds out there that I just scared with this revelation, pectin is a polysaccharide but the fermentation process breaks it down so your body doesn’t have too. So eat your carrots and drink your slime. It’s good for you! I just got to thinking that maybe this slime would make a great salad dressing base…
Carrots are no where near in season yet here. We haven’t even planted any yet. Soon though. I can’t wait to see all the wonderful colors carrots come in. If it stops raining here, we might get our carrot bed and pea/bean bed in this weekend.
I like having cut up veggies like this on hand for a quick snack throughout the day. I don’t know about your house but at my house everyone gets ravenously hungry as I’m making dinner. I have to shoo everyone out of the kitchen constantly, “Out of the fridge! Dinner is almost almost done.” If I throw a few carrot sticks (or green beans) in their direction, I don’t have to worry about ruining their appetite.
- 3 lbs carrots, peeled and cut into sticks
- 1 cinnamon stick
- 2″ knob of ginger, sliced thin
- 1 tbsp coriander seeds
- 2% brine solution (19 gms salt per 1 quart water)
In a mason jar, pack carrots firmly keeping them well below the lip of the jar. Add spices and starter culture if using. Pour brine over everything to within 1″ of the top. Weigh veggies down. Close your fermentation vessel and don’t forget to fill your airlock. Let set 5-7 days or until bubble activity dies down. Move to cold storage.