March 24, 2015

The end of the fermentation project!!

 

 

Both carrots were a bit salty.  The smell of both was really fresh.  As I bit into both carrots they were a little soft on the outside.  However, the center was crisp and had a real "snap" to it as I bit through.

 

I was shocked about how fresh this tasted!

 

 

This was a great project ... I will definitely be fermenting more food in the future!

March 23, 2015

Two days into my organic fermentation I noticed that the carrots were not fizzing comparably to the non-organic carrots after two days.  However, the "foam" on top was considerably thicker with the organic carrots than with the non-organic carrots.

The jar on the left is the non-organic carrots.  The jar on the right is the organic:

A close up of the foam on top of the organic carrots:

 

March 21, 2015

 

 



 

Just before I dined on  my newly fermented baby carrots I knew I had to capture a video of the "fizzing"  It smelled so fresh as it fizzed like a soda pop!



 

I decided to continue my fermentation with a new project to compare the differences/similarities.  I started anew with ORGANIC baby carrots and light salt. The baby carrots were from Healthy Living and I had some light salt in my pantry.  The ingredients as I laid them out:

 

 

To prepare this fermentation I used the following recipe:

 

- 24 ounces water

- One tbsp. of salt (instead of 1 1/2 tbsp. used previously)

- 8 organic carrots (halved)

- Mason jar

 

Sealed up and ready to go!

 



 



March 19, 2015

Day Five, After venting the carrots today there was a lot of "fizzing" as the pressure released.  The water is also looking pretty cloudy:

It's almost time to enjoy some bacteria!

March 18, 2015

Day Four, after not venting the carrots yesterday, the lid was really hard to loosen.  A lot of the bubbles were gone:

After successfully venting the carrots, the pressure was released and the bubbles returned.  One of the carrots floated for a little while before re-settling: 

March 16, 2015

Day Two, the carrots have settled at the bottom of the Mason jar:

It looks like quite a bit of pressure and there are some bubbles starting to appear:

Time to vent!

After I released some of the pressure and then re-sealed the Mason jar I noticed the carrots "flipped me the bird"!

March 15, 2015 - Day One of Fermentation!

Here's what I used to start my carrot fermentation:

- One pound of baby carrots
- One 24 ounce Mason jar
- 1.5 tablespoons of Morton Salt
- 16 ounces of water

After putting together the fermentation components above I mixed the water and salt in the Mason jar:

16 ounces of water:

1.5 tablespoons of salt:

Mixed until salt was dissolved:

After the salt was sufficiently dissolved I added the one pound of baby carrots:

Then, the carrots were sealed using a tight Mason jar lid:

Now that the fermentation is under way, check back for frequent updates!

Nicole's Fermentation Blog: Getting Started!

For my Microbiology Fermentation Project I have chosen to ferment: VEGETABLES!

I have chosen vegetables because my initial research describes fermented vegetables as a "superfood".  Fermented vegetables are very good for the digestive tract as well.  If there's one thing I enjoy regularly, it is regularity!

What I will need:

- 1 quart water
- 1-2 tsp sea salt
- 1 bag baby carrots
- Air tight jar