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Quick fermented carrots question  

post #1 of 3
8/28/07 at 7:45pm
Thread Starter 
I'm making the ginger carrots (no whey). I pounded and mashed for quite some time but the juices don't cover the carrots. Do I need to add some brine (thinking 1 Tbs to 1 c. water as recommended in Wild Fermentation)? TIA from a fermenting newbie
post #2 of 3
8/28/07 at 8:31pm
Yeah, you need the liquids to cover all the solids when fermenting anything.
post #3 of 3
8/29/07 at 10:28pm
Thread Starter 
Thanks, that's what I thought. They're covered and fermenting
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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Quick fermented carrots question