hmmmm....mine are fermenting right now. First timer too. I used the extra salt b/c I haven't tried making whey yet. I'll be watching this.....I hope mine aren't too salty! Yuck!
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I think, if you do a search, you'll see that it's pretty much agreed that the ginger carrots are way too salty as written in NT. Time in the fridge will help to mellow them a bit, but not a lot. Next time, skip the whey but don't add the extra salt. That's what I do when I make them now, and they turn out better that way, while still fermenting just fine.
FYI, I've found that the too salthy batches work really well in things like stri fries and casseroles. No extra salt needed.
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Not all fermented veggies are that salty, no. Pick up a copy of Wild Fermentation and use those recipes instead -- I find them to be much better than Fallon's in NT. I could live on lacto fermented sauerkraut and kimchee these days -- they're soooooooo good!
FYI, I've found that the too salthy batches work really well in things like stri fries and casseroles. No extra salt needed.
Not all fermented veggies are that salty, no. Pick up a copy of Wild Fermentation and use those recipes instead -- I find them to be much better than Fallon's in NT. I could live on lacto fermented sauerkraut and kimchee these days -- they're soooooooo good!
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