Fermented Carrots

Heyy Anzhelika, thanks for sharing your experience! A thin white coating on fermented vegetables is sometimes kahm yeast, which is a harmless yeast that may develop during fermentation. It’s usually safe, but it can affect the flavour, which might explain why the carrots tasted saltier or a bit off.

If the coating looked fuzzy, colourful (green, blue, or black), or had a strong unpleasant smell, that would more likely be mould, and in that case, it’s best to discard the batch, which it sounds like you did.

For future batches, making sure the carrots stay fully submerged in the brine and using clean utensils and jars can help prevent this. Keeping the jar out of direct sunlight and fermenting in a slightly cooler spot can also help reduce the chance of kahm yeast forming. Sorry this one didn’t work out, although we really appreciate you giving the recipe a try 🫶

Hi Marguerite! Thanks so much for your patience with the recipe. If you email us at [email protected], we’d be happy to share a French translation of this recipe with you 💌

Just a heads-up that we’d be using an online translator, so while we’ll do our best, it may not be perfect 😊

C'est adorable 💫 Je vous remercie. Je vous le demanderai certainement bientôt 🙏🏼✨

Oh, how exciting to hear this, Natalia! 🤗 We’ve got more fermented recipes on the way. In the meantime, you might enjoy our fermented salsa, vegan kimchi, or homemade kombucha, if you haven’t already come across them 💛