Data

Fermentation type: lactic acid bacteria

Edible: probably

Tastiness: still molding

Recipe

• 1294 g carrots
• 3 g coriander seeds
• ~2% salt by weight of vegetables = 26 g salt

Instructions

• Brush and shred the carrots
• Add carrots, coriander and salt to a vacuum bag
• Seal the vacuum bag
• Let rest 2 weeks at room temperature, then at least a week in the fridge.

Pictures

Ingredients

Didn’t take any, apparently.

Notes

It probably makes sense to peel the carrots first, the skin tends to be a bit bitter, and these were discount carrots.

The coriander was very much “whatever was left in the bag” and I’m not sure my scale is accurate enough for measurements this small.