Fermented Carrots

Ingredients

• 1 1/2 lb (680 g) carrots, peeled if desired and cut into sticks
• 3 cloves garlic, optional
• 2 sprigs dill, optional
• 4 cups (1 L) non-chlorinated water
• 20 g non-iodized salt

Instructions

1. 1

   Dissolve 20 g salt in 4 cups (1 L) water to make a 2% brine.

2. 2

   Pack carrot sticks, garlic and dill into a clean quart jar, leaving space at the top.

3. 3

   Pour in enough brine to completely cover the carrots.

4. 4

   Add a fermentation weight so every vegetable stays below the brine and cover with a fermentation lid or safely vented lid.

5. 5

   Ferment away from direct sun at cool room temperature for about 5–14 days, checking daily that the carrots remain submerged.

6. 6

   Taste with a clean utensil once pleasantly tangy, then refrigerate when the flavor suits you.