Monday, August 6, 2012
When I posted about my sauer-carrot a few weeks ago, I promised to update you when it was finished. I got distracted, so am a little late, but now am here to tell you that it was a qualified success. I checked it when it had fermented for exactly two weeks, and it was just right--pleasantly sour, and still possessing a nice crunch. Its only trouble is that it's a little too strongly flavored for me to eat it on its own, as a salad, as I like to do with my regular, cabbagey sauerkraut. If I make it again--and I think I will--I'll add maybe a quarter of the carrots' weight of either apples or Asian pears. As it is, it makes a nice pickle to add to sandwiches and salads.