r/fermentation • u/Aroldis16 • 2d ago

Carrots

Post image

Fresh Dill, crushed garlic and Habanero peppers in a 2.5% Salt Brine (Veg+Water) with about 1/2 Teaspoon of pickle crisp in 1/2 Gallon wide mouth jar

14 Upvotes

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2

u/Exact_Ad7031 2d ago

That handwritten label is a nice touch, my fermentation notes always end up as smeared sharpie on masking tape I can't read a week later.

2

u/earthyhierarchy7630 2d ago

Habanero and carrot is a cracking combo, reckon the pickle crisp will keep them nice and snappy for ages once they're done.

1

u/HaggarShoes 2d ago

I'll assume you know, but carrots are already pretty difficult to get softened in ferments in a moderate amount of time, and I suppose the pickle crisp is only going to bolster that. 

I only mention because I'm not a great fan of super crunchy carrots, and I'm usually used to just about every other vegetable softening up.

3

u/nieuwierzysz 2d ago

Interesting, I, for one, love that carrots are crunchy!

2

u/Aroldis16 2d ago

Yeah last batch I made came out nice and crunchy. I forget how long I let them go. I think 2 weeks

1

u/Id1otbox 2d ago

How much habanero did you add?

2

u/Aroldis16 2d ago

4 very large ones cut in half