My experience with fermenting cabbage so far has been okay... but I had been adding too much salt and chickening out by putting it in the fridge too early in the process. This has resulted in very-salty-and-only-slightly-sour-kraut that's closer to coleslaw.
It's fine. We eat it... but it's not quite right.
After listening to a BUNCH of episodes of the Living Homegrown
podcast, I was inspired to make a carrot ferment.
It was really simple. Four grated carrots, some grated ginger, and 1 tbsp of pickling salt in 2 cups of water for the brine.
I should have a nice hot & sour carrot soon, and hopefully this experiment into non-cabbage pickling will be the success I need to be a bit braver with fermenting.
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