What to Do With a lot of Carrots

I am trying to grow a lot of our produce to avoid pesticides and yucky bacteria, but I’m not there yet. So, I was really excited that I was able to get the most enormous bunch of baby carrots for 99 cents the other day. (I love hitting my grocery store right after produce has been marked down. I get perfectly ripe organic bananas for a few cents a pound and bucket loads of produce for so much less than it normally costs.) Then, I had a slight problem – what to do with that many baby carrots? I don’t want everyone turning orange from an overload of carotene!

I ended up using the new dehydrator my awesome family gave me for my birthday to dehydrate five trays of carrots to use in soups during the winter. When I ran out of trays, we snacked on the leftover slices I’d made. Still too many. So, I did something I’ve been longing to do ever since I read Wild Fermentation a month or so ago – I made carrot kraut. Now, to see what becomes of it.

To make the kraut, I put the carrot slices in a ceramic bowl with a lid. I added a tablespoon of salt and pounded the carrots for a bit to get the juice moving. I was concerned that there wasn’t a lot of juice and added another tablespoon of sea salt and two cups of water. Then, I made sure all the carrots were pushed down into the brine and put the lid on. In three days, I’ll see if I have carrot sauerkraut or a big mess.

What do you do when you have a plethora of baby carrots?