Wash and peel the carrots.

Chop the carrots into carrots sticks.

Add the carrots into a glass mason jar. Make sure to pack it tightly.

Mix together the salt and water until the salt is dissolved.

Once the water is room temperature (not hot), pour the water overtop of the carrots.

Place a weight on top of the carrots to keep them below the salt water.

Place a loose lid on top, to allow gasses to escape the jar as things ferment.

Leave the jar to sit on the counter for about 4-7 days. You can taste the carrots to see if you like the flavour.

Once you’re happy with the flavour, remove the fermenting weight, and tighten the lid. Store in the fridge or cold storage (under 55 degrees F) for up to three months.