[shekinah]

So far I have been doing and loving kombucha. I just received my water kefir grains and am rehydrating them. They look okay so far.

I made dilly carrots with dill, garlic, and salt, tight lid, left for four days, they didn't have any problems staying under the water, although the garlic and dill floated to the top, and no mold. They taste like garlic carrots though. It's SO strong. They don't taste salty. I am thinking of using way less garlic next time and maybe leaving them longer than four days from the sounds of this thread.

DH gets a slight anaphylactic response when he eats raw vegetables, but he had no problems with the dilly carrot he so bravely tried! Just said it was too garlicky but would eat the next batch with less. I'm so glad he might finally be on board with something like this.

I don't understand though why the garlic is added. Isn't garlic a natural antibiotic? Is it killing off any of the bacteria I am trying to cultivate in the dilly carrots?

I also have fermented french fries going on right now. They won't have probiotic value once cooked, but apparently fermenting removes the acrylamide browning effect that is carcinogenic. I will try baking them as I am out of tallow to fry them in. We'll see how they turn out!

I'd really like to try fermented pickles next. I hate pickles but DH loves them on sandwiches. Do they taste similar to regular dill pickles?

---------- Post added at 01:26 AM ---------- Previous post was at 01:24 AM ----------

Oh and this link How to Make LactoFermented Vegetables Without Whey is interesting. He has some suggestions about what vegetables to use and different flavourings to add. His vegetables in the video look so beautiful! He mixes so many colours together.