Showerthought: My fermented carrots turned out crunchier than I expected

Tried a new brine recipe with extra garlic and dill. They stayed firm and have a great sour kick. Really happy with how simple it was.

3 comments

3 Comments

What ratio of garlic did you use? I find that really helps them stay crunchy if you don't skimp on it.

Ever see that hack about loading up on garlic for crunch? Some chef on TV said it works, but they also said kale is tasty.

Wait, what's the actual hack? Just raw garlic? @simon815 has me curious about the ratio now.