Our winter special deliveries have depleted our supply of fermented carrots. We bought 20 kilos of carrots and a couple of rutabagas from another local organic farmer and started cleaning and shredding.

For a couple jars of course mix with rutabaga and tarragon snd salt of course.

And a few jars of fine shredded carrots with shredded fresh ginger, garlic and salt (1.5%).

It should be ready (well fermented by the ambient lactic acid bacteria) and should last until August when the new carrots come.

Now back to the main winter jobs of koji growing and miso making.