One other use for the ferment liquid is to use it in salad dressings. I add it to my homemade ranch, italian and orange sesame dressings.

Oh,regarding the use of leftover ferment juice to start a new batch … I do not recommend it. For other types of ferments (sourdough, yogurt, whey) but but for production of lactic acid in vegetable ferments, the leftover ferment juice is too acidic for the initial development of the good bacteria. The resulting product will still be fermented somewhat but will lack the quality of good bacteria that can be developed. Resulting product will lack crunchy texture too. See Chapter 3 of the Home Preserving Bible for more information.

I am diabetic and do not check with doctor because of bad information from them. I do eat some fermented root vegies with no spikes. Just eat a little and check your sugar an hour or so later and that should tell you all you need to know. I can now eat carrots, beets, turnips, radishes all fermented without problems. Just start small.

Yes, as soon as your veggies are “ready” move them to the fridge for cold storage to drastically slow the fermentation process. Let us know if you have any more questions about fermenting! We LOVE to ferment!

It could. Fermenting pre digests the food (the bacteria start to eat the starches) and there are less sugars present….I would check with a doctor first, of course.

I have never done that. However, I do know many people who use the fermented juice from a previous veggie ferment as their starter (i.e. they do not add culture starter or whey). Give it a try!