great vid, thanks 😊 how do you get your herbs after a few days? Mine look all mushy, so I don't use them anymore, only garlic / ginger / curcuma roots, just tried cardamom seeds today. Yorkshire here, love the 'wee bit' 💜
@@Sarah-e4d5m It will last longer if transferred to smaller jars. Should be fine for at least a month, sometimes carrot kraut is prone to kahm yeast even in the fridge, which isn’t harmful but tastes yeasty and can lead to actual mould which isn’t good. It forms as a white powdery layer so just watch out for it!
Hi Jani where about in Scotland are you. Id like to see the buckthorn being made into juice and know where exatyiy find it in Scotland. Im just south Glasgow in Ayrshire. Cheers thanks
Hey thank you for this please can I have your advice, I'm struggling with bloating and Consipation will this help? Or kefir? Gp Just say eat more fibre but makes it worse.. thank you sorry for the personal information 🤦♀️
@@annawake2046 You can make a brine solution to top it up. Just dissolve a teaspoon of salt in a cup of water (250mls) that's a 2% brine! Better safe than sorry!
No I add garlic to many ferments and also ferment it on its own in a salt brine. It ferments perfectly and becomes even more powerful! It's antibiotic properties are against the bad guys, not the good lactobacillus ones! 😁
So you don't have to open the jars during the fermentation? Might they not explode? How does the liquid get out if the jar is sealed.....or did I misunderstand what you said?
The glass clip top jars with the rubber seal are perfect for fermenting. Any fermentation gases/brine can escape through the seal but oxygen can't get in. There is no need to open the jar until the fermentation is complete. Always open the jar carefully since ferments can still be active and can sometimes fizz up when we open them! 😁
@@janice.nourishedbynature I never ever knew that.... I just thought it would explode....like my kombucha did.....and I used a bottle with those tiny rubber seals (flip tops, like beer bottles) Can't wait to try these carrots made this way!
This is possibly the best and easiest to follow video on fermenting I've seen. Thank you!
👍👍👍👍great no fluff but very informative video. Thanku.
Love the butternut squash idea!
Using the base of the butternut squash as a brine weight is genius! Thank you
Adding this to my kitchen to do list! Watching lots of your videos today 😊. Hi from Australia 👋
Hope you enjoy!
Great video, thank you! Hoping for more content from you! /Wave from the US ❤
great vid, thanks 😊 how do you get your herbs after a few days? Mine look all mushy, so I don't use them anymore, only garlic / ginger / curcuma roots, just tried cardamom seeds today.
Yorkshire here, love the 'wee bit' 💜
Great vid, thank you❤
after fermenting for 10 days you say to decant and put in the fridge. How long does it then last in the fridge and once opened?
@@Sarah-e4d5m It will last longer if transferred to smaller jars. Should be fine for at least a month, sometimes carrot kraut is prone to kahm yeast even in the fridge, which isn’t harmful but tastes yeasty and can lead to actual mould which isn’t good. It forms as a white powdery layer so just watch out for it!
Hi Jani where about in Scotland are you. Id like to see the buckthorn being made into juice and know where exatyiy find it in Scotland. Im just south Glasgow in Ayrshire. Cheers thanks
@@Ayewitness I'm in Newton Mearns on the southside of Glasgow. I haven't actually collected any sea buckthorn yet this year!
Hey thank you for this please can I have your advice, I'm struggling with bloating and Consipation will this help? Or kefir? Gp Just say eat more fibre but makes it worse.. thank you sorry for the personal information 🤦♀️
Are you sanitizing the jar before putting the carrots in? Or will a jar washed with soap and water be enough?
@@BenandAlisha No need to sterilise the jar, a wash in hit soapy water is enough.
What do I do if there doesn’t look like there is enough brine to cover the vegetables?
@@annawake2046 You can make a brine solution to top it up. Just dissolve a teaspoon of salt in a cup of water (250mls) that's a 2% brine! Better safe than sorry!
Thank you for the great recipe. Do you peel the carrots before grating them?
No I don't peel them, just give them a wash. Buy organic carrots if you can!
How about fermenting the carrot tops woth it?
Great idea! 💚
Do you have to ware glove, thanks
@@shilaphillips No it's just because of the turmeric! I didn't want orange hands! 😂
Garlic = antibiotic properties.
Would it not interfere with the lactofermentation?
No I add garlic to many ferments and also ferment it on its own in a salt brine. It ferments perfectly and becomes even more powerful! It's antibiotic properties are against the bad guys, not the good lactobacillus ones! 😁
Nice
To re-use the jar
After 10 days can we transfer it in plastic jar before refrigerating it?
Glass is preferable to plastic! 😁
So you don't have to open the jars during the fermentation? Might they not explode? How does the liquid get out if the jar is sealed.....or did I misunderstand what you said?
The glass clip top jars with the rubber seal are perfect for fermenting. Any fermentation gases/brine can escape through the seal but oxygen can't get in. There is no need to open the jar until the fermentation is complete. Always open the jar carefully since ferments can still be active and can sometimes fizz up when we open them! 😁
@@janice.nourishedbynature I never ever knew that.... I just thought it would explode....like my kombucha did.....and I used a bottle with those tiny rubber seals (flip tops, like beer bottles)
Can't wait to try these carrots made this way!
You can close the jar by putting a rubber band àround the metal clasp. That way gasses can definitely escape. I have tried it.
Where do you get the buckthorn juice from?
I forage it in the autumn! You can buy it but it's rather expensive! It's a true superfood! Grows everywhere on the coast in Scotland! 😄
@@janiceclyne7063 thank you x