Carrots from my friend’s farm, and Meyer lemon from the tree we’re tree-sitting for the year… Sounds like it could be good, yes? Let’s find out!
Carrots still covered in dirt from when they were harvested in the summer… It keeps them fresh and crisp
All washed and ready for chopping
Cutting matchsticks became tiring, so I tried out my neat shredding tool… Faster, but not as tidy
Almost there! I’m aiming for 2 cups of carrots
Pretty lemon, though quite small
Half of lemon, diced
Carrots and lemon in bowl, then 1 teaspoon of pickling salt
Mix it up!
Lots of juice coming out of this combination
Still not quite wet enough… Adding a splash of dechlorinated water to the packed jar
Airlock fermentation lid on the top, and labeled… The main ingredients would all be from within 100 miles, if only I’d used local salt!
Stay tuned for update in a few weeks when we open this up to try it.
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