fermented carrots recipe?

[wife2jason]

Can anyone help me? I'm thinking just shredded carrots, salt and water but what proportions/length of time?

Thanks!

[CKHB]

(Disclaimer: this is only my second foray into fermenting veggies)

I just made some carrots last week - shredded carrots and ginger, plus salt. Let it sit in a bowl for 1/2 hour to draw out the juice, then packed tightly into a jar for 3 days on the counter, then into the fridge. I just tasted the carrots: the lid popped when I opened it and the carrots are super "zingy" - almost like pop-rocks candy (remember those?). I hope this is what it should be doing...

Would also love to hear from seasoned fermenters.

[velcromom]

I do plain fermented carrots too. I use a bit less salt for them because they aren't as "juicy" as, say, cucumbers. Probably 4 tbs per half gallon of water. Length of ferment depends on the temp in my house. Also depends on how you cut the carrots, sticks will take longer than shreds. You can start tasting them after a few days and refrigerate when they get to the tartness level you like. I never put a lid on them til they go in the fridge, so mine don't get fizzy. Sounds kinda fun tho, lol.

[425lisamarie]

Am i the only one who finds gingered fermented carrots repulsive? Is there somtehing I am missing or doing wrong? If anyone loves them i would love a recipe. I have read how delicious and easy to like they are but they were just awful IMO