PREP FLAVORING ITEM. Place what you'll be using to flavor your carrot sticks in the bottom of a wide mouth pint (500 ml) jar, or jar size of your choosing.
PREP CARROTS. Gently scrub clean. Then, slice carrots lengthwise to just the right length (one inch shorter than the height of your jar) and snugly pack into the jar on top of your flavoring item leaving one inch of head space. If you prefer, you could also cut the carrots crosswise into disks.
MAKE BRINE. Mix 1 tablespoon of salt with 2 cups of water. Stir with a fork until somewhat dissolved. If there's some undissolved salt, don't worry, it will dissolve during fermentation.
POUR BRINE over carrots letting it percolate down. Stop when brine is 1 inch from the top of the jar. Jostle the jar to get the brine between all the packed carrots and add more brine, if necessary. Screw on lid, snugly. Label with the date.
FERMENT. Place in a shallow bowl on your kitchen counter, out of direct sunlight to ferment until active bubbling stops, usually 7-10 days depending upon the temperature of your room Feel free to taste them. The carrots are ready when bubbles have stopped rising to the surface, there is a slightly sour aroma and the carrots taste tangy.
STORE. Add the fermentation length to your label and put in the refrigerator. Your fermented carrots may be eaten immediately, but will increase in flavor with time and will keep for up to a year, though they lose color as the months go on.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)