The recipe is a fundamentally flawed recipe. If you adapt it, it should taste great.
It has WAY WAY too much salt. I used the salt amount for not using whey, even though I didn't use whey, the first time I did it, and it was way too salty.
I'd cut the salt again (to taste, it should taste saltier than you want to eat, but still edible when you set them to ferment. the recipe makes them unedibly salty), and not use whey. really, there is no need. Salt keeps the bad bacteria at bay until enough lactobacteria build up. also, it will take much longer than 3 days to ferment, unless it's like... 100 degrees all the time, and then it still might. I'd start checking it by tasting it, and seeing when you like it, after about a week or two.
The salt should be fine coarse. I use coarse celtic sea salt, which has quite big crystals and I don't grind them up. They'll be sitting in brine for 4 weeks (for kraut. carrots may be less. they are DEFINITELY longer than the three days the recipes calls for though, fyi.)
If you feel comfortable adapting the recipe to make it work the first time, by all means, give it a try. If not, try a sourkraut from sandor katz website. His fermentation recipes are much better.
