My kids love fermented food. They’re really happy now that I have some small Pickl-Its, they think those are just for them to be able to make ferments they like. Here, Trey and I work on a batch of dilled carrots in the mini Pickl-It.
For information on how to create a brine, click here.
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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!
I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!
Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.
Thanks KerryAnn. I am going to ferment dill carrots and celery right now.
When will the carrots be ready? In the winter, my house ranges between 50 and 65 degrees. In the summer, it ranges between 60 and 70 degrees, on average.
When you see the bubbling stop, you know it’s ready to move to the fridge and begin eating them. It can take anywhere from 3-10 days depending on what you’re fermenting and the temperature in the house.
I never really saw it bubble, not like my water kefir. The brine got frothy, and there were tiny bubbles on the side of the airlock, but that’s it. I stuck it in the fridge on day nine. I’m perplexed.
The froth is caused by bubbles. Sometimes they’ll release tiny little bubbles that are tough to see, and that creates froth. The best way to know when the bubbling is over is to skim off the froth every two days to see if more appears.
If I have to open it to skim off the froth, does it have to sit on the counter or in the fridge longer, to get rid of the oxygen?
No, they use it up fairly quickly. No worries, it will be ok.
Is it good to drink the brine of dilly carrots? I know that sauerkraut brine is THE STUFF, but that ferments much longer.
Yup, got for it! We’ve have videos on the membership site soon with a bunch of different uses for brines.