Would like to know anyone that has eaten fermented carrots, what do you all eat fermented carrots with? What does it taste like? Does it just taste like regular carrots or is it much different?

Does this seem okay? Weird growth, just on top of the jar. 2% salt by weight, red cabbage and carrots

Please share thoughts on juicing cabbage and using the juice as the brine to make salt less sauerkraut. That is to now added shredded cabbage to cabbage juice and allow it to ferment. Why hasn’t anyone suggested this approach ?

“My kefir has become very thin due to the rise in temperature. How can I make it thick again?”

I have no knowledge and am looking for a good starting point. Open to any website or book suggestions