Hello Kirsten and Christopher,
I recently purchased your book and attempted to make the sauerkraut and fermented carrot sticks. I'm a bit concerned about my carrot sticks. They have a thick cloud and white sediment at the bottom, which I read is normal, but they taste a bit vinegary and are softer than I imagined. They are about 6 days in. Do they look okay and how acidic should they taste?
Thanks,
Ryan
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Hi Ryan,
Thanks for getting and using our book. It looks like you have a bit of kahm yeast, that is the white stuff on top. It is harmless but likely is the cause of the softer texture. Fermented carrots are not super acidic so it sounds like they taste fine. They look fine from the photos, apart from the yeast. Again this is harmless and it happens sometimes, I would scoop it off as much as you can and then refrigerate. It should go away or at least slow down to a point that it won’t bother you.
All best,
Kirsten