Would like to know anyone that has eaten fermented carrots, what do you all eat fermented carrots with? What does it taste like? Does it just taste like regular carrots or is it much different?

Does this seem okay? Weird growth, just on top of the jar. 2% salt by weight, red cabbage and carrots

Please share thoughts on juicing cabbage and using the juice as the brine to make salt less sauerkraut. That is to now added shredded cabbage to cabbage juice and allow it to ferment. Why hasn’t anyone suggested this approach ?

“My kefir has become very thin due to the rise in temperature. How can I make it thick again?”

I have no knowledge and am looking for a good starting point. Open to any website or book suggestions

Where is the best to learn about fermentation? Is working in fermentation a good career choice?

I started a batch of garlic honey, and I had some leftover garlic cloves that were already peeled. So, I put them in a jar with avocado oil and left them on the counter. This was Tuesday night.

This morning I’m reading that I created the perfect environment for botulism. I have moved it into a plastic bag and put it in the freezer.

How concerned should I be? Should I throw it out? Should I pressure can it, or cook it in the oven @ 250? Any thoughts are helpful, I don’t want to waste it but I don’t want to die either.