The carrot ferment was delicious! The stick cut carrots and diakon radish turned out still crisp but nicely tangy. The sliced version had more tangy flavor but went soft so was less satisfying.  We opened up one of the large crocks of fermenting cabbage and it is good. This time we got a stronger fermentation and the cabbage was softer yet still with enough texture and a lot of depth of flavor. Can say that garlic can certainly over-whelm a ferment, but ginger doesn’t.  Am not certain what I think of the coriander seeds since that is a strong flavor and while interesting I am unable to decide if I like it or if I am neutral.  I certainly do not dislike it!

This post really does need a picture of a nice bowl of carrot sticks and sauerkraut.

There remain two large crocks of cabbage which will ferment longer.

There is a smaller container that is a mix of leftover items from the other preparation and absolutely NO garlic. Will broach that one next.

If anyone wishes to try this process themselves, I recommend the facebook pages Wild Fermentation and Fermentor’s Kitchen.