My latest batch of fermented carrots turned a weird pink shade

I have been making fermented veggies for a few years now, and this never happened before. The carrots sat in brine with garlic and dill for about a week. When I checked them, they had this pink color instead of staying orange. I am not sure if it is safe to eat, but it made me think about how temperature changes can affect fermentation. Maybe my basement was colder than usual this month.

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3 Comments

rayross6mo ago

Had a buddy whose beet kraut bled pink into everything in the crock. His carrots looked weird but were fine to eat.

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kelly_perez416mo ago

That pink bleed from beet kraut is real, @rayross. Putting the beets in their own layer kept my other veggies from turning pink.

4

the_parker6mo ago

Totally seen that pink bleed... it turns everything a weird salmon color. My last batch had cabbage layered under beets and it still got tinted. Tasted fine, just looked like Easter threw up in the jar.

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