We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.

  • @RBWells
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    41 year ago

    Jalapenos, onions, garlic, carrots is a fermented Jalapenos en escabeche and hands down my favorite pickle. When serving add a splash of olive oil.

    Carrot, turnip, horseradish root is good (the horseradish doesn’t get soft but does give flavor to the carrot & turnip). And hello fermenters!

  • @[email protected]
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    21 year ago

    Curry carrot kraut:

    • grated carrots
    • sliced shallots
    • curry powder (about 1tbsp/pound of carrots)
    • 2% w/w salt

    If you’ve got a dehydrator, dry out a batch and crumble a bit on everything

  • @[email protected]
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    21 year ago

    This may be the Cajun in me talking, but throwing some hot peppers in there makes for a great time.

    • TurduckenOP
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      1 year ago

      My cayennes were amazing last year, perhaps they should bless the carrots? A little lagniappe for the taste buds.

  • nickbrum
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    11 year ago

    Use a vegan peeler to make strips and soak over night in amazake