gingered carrots revisited

[Guest guest]

I opened my first jar of gingered carrots today and geez did they have a

salty taste. I also opened a jar of kimchee, which was good, but it

tasted like the stuff you buy in the store. It may take me a while to

get use to the kimchee flavor. Anyhow, I followed the NT recipe for

gingered carrots to the tee. Can I cut down on the salt used with the

next jars that I make or will that up-set the culturing? I made the

liver and onion recipe for dinner and found if I mixed the carrots with

the onions on my plate I didn't mind the saltiness as much. I like the

pickles made the NT way, they are nice and crunchy. I'll probably make

some more jars of cultured veggies again tomorrow. It was easy just

setting a jar on the table along with our liver and onions tonight...no

extra preparation beyond the main dish.

Robin