FERMENTED CARROTS
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Cut carrots into 1/8th inch matchsticks, about the length of your
finger. Nicely pack carrots into a jar. It is best if they are all
lined up the same way. While packing the carrots, add a clove or two
of garlic, a sprig of parsley, and some black peppercorns.
Cover the carrots with water, leaving about an inch of headroom. Now
set an empty vessel on a tarred kitchen scale. Pour the water into the
empty vessel. Note the weight of the water. Multiply the value by 2%
(0.02). Add that amount of salt into the water. Stir and agitate to
fully dissolve.
Pour the salted brine into the carrot jar. Place a weight on top of
the carrots. Put a lid on it: either an airlock, valve, or else a
loose cover.
Place jar in a cool, dark area. Ambient temperature of 16-18 C is best. After a few days, sample for taste[1]. They're ready when you like 'em. Store in fridge to preserve flavour. Best eaten during the same season they're made.
[1]: If you can't get a cool spot, then check on your carrots at smaller intervals. They will ferment quicker.