Update: My fermented carrots turned too soft last batch

I was fermenting carrots and they ended up mushy. I learned that a shorter ferment time kept them crunchy. What's your go-to time for crunchy ferments?

3 comments

3 Comments

mary_ross3mo ago

Totally get that, mushy carrots are the worst. I stick to three days max for carrots. Any longer and they lose all bite. I tried a five-day ferment once and it was like baby food. Keeping them in a cool spot helps too. Now I never go past three days.

iris_ellis3mo ago

The crunch really does vanish after day three. Those fermenting bugs break down the carrot's structure way too fast if it's warm. I left a jar on the counter for four days once and ended up with carrot slurry. Using less salt can speed up the softening too, so I measure carefully. Now I set a timer for 72 hours and check them, no exceptions. Once they go soft, there's no saving them for anything but soup.

ruby5613mo ago

Check the brine percentage too, that was my issue. I use a scale now and it made a huge difference for keeping them crisp.