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UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information regarding Mason jar ferments and come to a decision that best fits their family. I will be releasing updated versions of these recipes soon, as it applies to the Fido and Pickl-It jars.

Yay! Finally, a recipe, after a somewhat extended hiatus. This week, I made lacto-fermented dilly carrots, and I have been quite pleased with the results. As I explained last week, I invested in some Bormioli Rocco Fido Canning Jars, on a suggestion from my friend Lea at Nourishing Treasures. This was the first time I have ever used this style jar for fermenting, and just after this one experiment, I am hooked!

Now, these jars are similar in style to the Pickl-It jars, except they don’t have an airlock, so you do need to burp them when using. Regarding burping, I started the dilly carrots on Sunday afternoon (last week) and then forgot all about them until Tuesday afternoon. I gently flipped the metal latch up, it let off a “whoosh” and then I immediately put latched the lid closed again. Whole process probably took 3 seconds. It was literally Unlock, Whoosh, Lock.

The results of the ferment were MUCH better than my mason jar ferments. I feel like the carrot sticks stayed a lot more crisp than they would have in a Mason jar. I was told by several people that once I started experimenting with these types of jars, I would be pleasantly surprised with how much better the ferments would turn out, both in taste and texture. Because this was a successful ferment, I feel re-energized to experiment with our good lacto-bacteria friends once again! Also, despite my article a couple months back, I did use whey in this ferment, because I wanted to give the ferment a kick start and didn’t have any vegetable starters on hand. I also used the basic brine recipe that Wardeh from GNOWFGLINS recommends (as a side note, make sure you come back next week, as I’ll be reviewing and giving away a copy of her new book “The Complete Idiot’s Guide to Fermenting Foods“!)

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