Comments on: Fermented Carrots

By: Jenny

Jenny — Thu, 05 Mar 2026 23:23:18 +0000

Hi Jody!

People have been fermenting vegetables for literally thousands of years (successfully!). I can promise you they weren’t painstakingly weighing out grams of salt. It is only trendy in the last 3-4 years to get fussy about your measurements. And yes, fermentation should be moderately precise — volume measurements are moderately precise.

Also, this recipe specifies the kind of salt and its grain (fine sea salt) a tablespoon of which will weigh more or less the same across the board.

Don’t be a crank.

By: Jody Kinney

Jody Kinney — Thu, 05 Mar 2026 03:54:41 +0000

I don't understand why you. (and most everyone else) uses volume measurements instead of weight measurements. ! tablespoon of salt could weigh very differently for different people and different salts. And fermentation needs to be moderately precise.

By: Jenny

Jenny — Wed, 21 Jan 2026 20:41:39 +0000

In reply to Anita. I don’t, but you can try.

By: Anita

Anita — Sat, 17 Jan 2026 18:38:44 +0000

Love these~!! Can you reuse the brine? If so, add anything to it? (more salt?) does thyme need to be replaced? fresh garlic? Thank you~!

By: Jenny

Jenny — Tue, 04 Nov 2025 18:25:21 +0000

In reply to Klarey. Yes, it says it so in the headnote ...

By: Klarey

Klarey — Mon, 03 Nov 2025 22:12:17 +0000

This recipe is in “Recipes from the Herbalist Kitchen” by Nickerson. Excellent recipe.

By: Nancy

Nancy — Fri, 07 Mar 2025 02:03:30 +0000

In reply to Brushjl.

I love them too! Heating fermented food by itself, or adding it to hot food will deplete its nutritional value. I believe the temperature needs to be kept below 108 degrees to keep it beneficial.

By: John

John — Wed, 06 Nov 2024 18:26:39 +0000

Can they be eaten with a dip or do they go soft? They tend to stay pretty crisp (not as crisp as fresh), but you can help maintain their crispness by adding a source of tannin to the ferment such as horseradish or grape leaf. Yes, I've used these with dip. - Jenny

By: Brushjl

Brushjl — Thu, 24 Oct 2024 17:30:37 +0000

Delicious carrots. Am slowly substituting some fermented for fresh vegetables in soups and casseroles.

By: Mutant Ryeff

Mutant Ryeff — Tue, 16 Jul 2024 23:10:33 +0000

I made a 1/2 gallon Mason jar sized batch and used Cutting Edge Cultures starter (I always use it). The flavor profile is nice, but I would significantly increase the Jalapeno (or use another pepper) to increase the spice level. Still a good recipe, but I will be ramping up the spice level to meet my personal taste. It would also be beneficial that the recipe use weights for each ingredient as that is more accurate.