Reflections on fermenting carrots.

The next time I ferment carrots, I need to make sure I put more salt in the brine mix.

If you don't do that, a sweet white yeast can start to form, and though it doesn't make the carrots inedible or dangerous to eat, it makes them a bit sweeter and less tangy and addictive than they usually are.

That had happened to me a couple years ago when I tried to make pickles, and I ended up throwing the whole batch out.

The white stuff settles on the carrots and the bottom of the jar, almost like dirty snow in some murky snow globe.