How To Ferment Carrots for Beginners!

Excited to try these. Yum. Thanks

9/23. I just did my first ferment a few days ago. This video was SO helpful. I just love y’all I appreciate all the videos and what y’all share. ❤❤

Just got my fermenting kit and carrots will be me first to ferment

I have a question I am new to fermenting. I had red cabbage beats and pairs from an online suggestion to ferment. And I panicked at around day 4. Because I could not tell if on the surface. It was just bubbles or if it was discoloring and I threw it all away. Please let me know when the color of liquid turns red. How do you know if the food underneath is okay with normal bubbles or not?

Why doesn't the onion on top rot? As it is above the water. This always confuses me.

In another video ("Fermenting Carrots It's So Easy), you mention using whey instead of salt. (My husband is a vet with PTSD and high BP -- and I'm trying to fix his gut with this in mind). If I were to use whey, how much whey do I add? Also, do I still add some salt, and if so, how much?
Last question: I absolutely love that jarred, sour/spicy cauliflower you sometimes see in the grocery store (can rarely ever find them, though & they're pricey). Are those fermented, or just pickled? Could I ferment cauliflower exactly like this to make them?

I have a lot of trouble with all of these people showing us how to make these incredible foods, always start with clean utensils, sanitize etc. It's extremely hard to convince me that all of their rings are sterile. They should remove their rings before handling food. Otherwise I love to ferment, can etc, I just remove my rings because of the "germs" under the rings.

I love your cooking, gardening and nutritional health videos. So many sites are getting very political. Your videos are refreshing and so fun ! Thanks Stacy!🌻

Where do you get the lids for fermenting the plastic looking one that you have?

I FINALLY got around to starting my carrot ferment today. I received the cookbook a couple months ago. I also finally did the honey garlic today. I know…I’m way behind.

I finally got my carrots going!! I hope they turn out good!!

Can you use store bought minced garlic.

GOOD IDEA.

Great find …. I have lots of organic carrots and I can do this 😊

Hi from England! I've just bought the Nourishing Traditions book and tried fermenting Ginger Carrots...I left them for 4 days and they were producing bubbles...all good...then as per instructions I refridgerated them. After a few days the top layer has started to discolour and turn slightly brown. Is this because they've been exposed? And are they safe to eat? Also, they don't taste very pickly...more like a weak salty flavour, so I'm not sure this has worked 😬
Thank you 🙂

can u ferment from frozen vegetables?

This video just popped up on my YT and I’m like WOW! I’ve been wanting to ferment some carrots. I already make my own sauerkraut and love it. And I just recently began making and drinking raw milk kefir and I’m in LOVE with it!

Thanks so much!! I am hypothyroid so i can'd eat fermented cabbage. These carrots will be great!

Can’t wait to try this.
God bless you and your beautiful family 🙋🏻‍♀️♥️🇺🇸

Thank you for sharing this information, Stacy! I am trying carrots for the first time tonight - carrots from our garden. :) Love the sweet potato with a smile!

Doing the carrots now.

First time fermenting, besides garlic, just did carrots today!

not saying ferments are dangerous, but botulism does thrive in an anaerobic environment. It's the lower pH from the lactic acid being produced that provides a poor environment for botulism

I have been watching your fermenting videos, and I fermented some carrots, and I have fermented salsa and I have fermented, red cabbage and onions😁

Doing this

First time Fermenting, and I'm so excited to be here. I subscribed and am happy to learn from you. I can not wait to see how it comes out after 14 days. Thank you <3

If I hear the phrase “homestead” incorrectly I’m going to … correct it lol

Your sweet potato looks happy. 😊

I will be do this very soon. March 2024. I am catching up. Love mamaZ

Hi Stacy. I have been fermenting for a while, thnx to u! Whenever I make a new batch of carrots I watch your video. It makes me think I have company cooking! So ty!❤

Just getting started fermenting! I’ve ordered my kit, and can’t wait to do my first batch! I just need to figure out my water as I have city water.

I am starting the carrot fermentation tomorrow. 😊
Thanks for all the videos you've done. I have been watching them all. They are a huge help! ✔️

I always add more salt after the ferment, it stops any additional fermentation and makes it taste better. Not much, just enough to keep it static

I just made your carrot button ferment. I can’t wait to try it & share it with my kids & grandkids! Thank you ❤

Great info and thank you! Question: If we have to use the onion peel at the very top to keep the carrots and all the contents in the brine, how do we keep the onion peel from spoiling? I noticed in the video that some of the peel was out of the brine. Does it not spoil and affect the vegetables you're fermenting? Thx.

🙏🙏🙏💪

Looks great. Never fermented but am going to try this !!

I add also some red pepper flakes I love the health benefits of living food. ❤❤❤

My Mason fermenting kit just arrived! Can't wait to get started. Carrots will be First! LOL!!! Thanks for all you do!!!

Are so awesome love your channel. I learned something new on every single video that I watched. I cannot thank you enough. God bless you and your family.❤

First time to try fermenting

I love how you plant your beans and radishes in small bits of the garden such a helpful gesture😊

Watched the video again haven't fermented in awhile!

I noticed you use heaping teaspoons and not measured. Would it matter if we didn't heap but used a level teaspoon?

Why did my fermented oregano water turn dark?

thank you Doug and Tracey, I have learnt so much from your channel. Blessings from the south of England x

I am making Sauerkraut now. I started it last night. It is my first time. I didn't have one of those puck things so I used an old no. 10 glass dome canning lid to weight it down. I didn't have a master, but I used a rolling pin I have that is flat on the ends. I don't have one of those tops, I have some old ones that go into a hole on the lid and you fill it with water and it makes a one way valve. I think I may try some carrots next.

Great video!

I'm waiting for my kit so I can use the weight. Carrots will be my first, at getting back into this. I have only done cabbage in the past. Loved it so much. I'm gonna love getting back into this. We went to Ukraine and they have a lot of fermented foods. Especially pickles. Barn cats are the best. So smart.