^v Click For Comments

2 thoughts on “Carolina Farm Stewardship Association

  1. Yes, I’ve a quick question I hope.
    I fermented beets, carrots, & turnips not too long ago. I had extra carrots ground up [fine], so I put them in the fridge to later mix with cabbage for saur krat. I opened it recently, and it kind of you know, popped, like when there’s pressure inside a jar due to…what? Anyway, I cannot tell, and do not know HOW to tell, if the carrots are still good or not.

    Can someone help me out with this? Cause it was a lot of carrots, and I really wanted them in my kraut.

    I made my kraut without the carrots, cause I just was not sure.

    After someone answers this question about the carrots, could I add them into the ferment midway [meaning, is it OK to open the jar while the stuff is in the middle of a ferment period?].

    Ok, I hope that’s clear. And I hope someone will reply ASAP ?? CAuse either way, even without going into the kraut, could I still use them for just plain carrot ferment?




    • Pressure is not a problem; it’s an inevitable byproduct of the fermentation (carbon dioxide) when trapped in a jar. the word fermentation comes from the bubbles. Best to add all your veggies at the beginning but you could add something partway through the process.Enjoy your kraut and don’t worry.

Leave a Reply

Your email address will not be published. Required fields are marked *