My carrots never got sour, just super-salty. So I added some of our probiotic powder to the mix to see what would happen. They got gross.
I threw away the batch.
I'm trying to make them dairy-free, so no whey. I doubled the salt, and I'm wondering if it was too much and inhibited the fermentation? Also, I washed and peeled the carrots - was I supposed to leave them unpeeled?
I feel like such a failure - I can't even make stuff "go bad" properly.
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Food Allergies On Ice