Believe it or not under all that chickweed and henbit you see in the photo above there lies a good crop of nice sweet baby carrots. What to do with all those carrots before they start to go into their flowering phase. Ferment them of course. The first fermentation process i'm doing is to turn them into sour pickles. I cleaned them up and covered them with a brine made up of 3/8 cup sea salt dissolved in 1/2 gallon of water that i boiled first to get rid of the chlorine. You know they put the chlorine in the water to kill the very microorganisms we want to grow on the carrots to make them turn sour. Lactobacillus is their name and fermentation is their game. We'll taste a carrot in a few days to see that the process is working. They should be ready in about a month.
Our collard and carrot kraut has been working for 3 weeks now. It is starting to taste pretty good.
We made some coconut milk kefir the other day. Wow is that delicious.
For more information visit Sandor Katz' wild fermentation web site listed over there on the right hand side of the page.