Black Carrots
Black carrots are preferred because the article presents their anthocyanin content as especially high. Red beets can substitute for black carrots by equal weight, but the article says this is not traditional. Carrot skins should be kept be…
1 sources - 5 claims
Black carrots are preferred because the article presents their anthocyanin content as especially high. Red beets can substitute for black carrots by equal weight, but the article says this is not traditional. Carrot skins should be kept because they carry naturally occurring lactobacillus needed for fermentation. Black or purple carrots are the standard substrate for kangji. Black carrots are described as containing anthocyanins, carotenoids, and polyacetylenes.