We have just tossed them in a jar with some ginger in the past and it was delicious. Does anyone have a fun twist on carrots? We have a good harvest of them and want to experiment.
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Jalapenos, onions, garlic, carrots is a fermented Jalapenos en escabeche and hands down my favorite pickle. When serving add a splash of olive oil.
Carrot, turnip, horseradish root is good (the horseradish doesn’t get soft but does give flavor to the carrot & turnip). And hello fermenters!
Use a vegan peeler to make strips and soak over night in amazake
