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Originally Posted by joysworld
Okay, I've only attempted to make one jar of fermented carrots, and I must have misunderstood what I was suppose to do. I put the carrots in a jar with water and two tbl sp of sea salt. I thought they were suppose to sit for two weeks, so that's what I did. They came out awful. So, how exactly does one ferment carrots correctly? I didn't use whey, because I don't have any yet.
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Quote:
Originally Posted by bananacake
What kind of jars do you all ferment in? I've used a bucket, but I'm not a big fan.
I've mostly used wide mouth quart-sized Ball jars, and some pint sized. Anyone used the narrow mouths?
I have so many pickles to make......Made 5 quarts of pickles this morn & barely made a dent in the box! I also pureed and diced 12+ lbs of toms.
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I do narrow mouth for when I'm out of wide mouth or when I do pickles. The only way I've figured out on how to keep pickles down is do a narrow mouth quart jar and put a glass baby food jar filled with water in the mouth which fits almost perfectly and keeps it down...
Wow, that sounds exhausting
. You are doing great!