- 8-9 Carrots
- 2 Garlic Cloves Peeled
- 2-3 Sprigs Fresh Dill
- 2 Tablespoons sea salt
- Filtered Water
- 1 Quart Glass Mason Jar With Lid
- 4 oz Mason Jar
- Wash carrots and trim the ends. Cut into thin equal-size sticks.
- Smash the garlic and add to Mason jar. Add sea salt and dill.
- Pack the jar with as many carrot sticks as possible. Pack half with the thinner ends toward the top and half with the thinner ends toward the bottom. This will allow more carrots to fit into the jar.
- Add filtered water until 2 inches from the top of the jar. Place a 4-ounce Mason jar (without lid) on top of the carrots. This helps hold the carrots down below the water to keep them from getting moldy. Put the lid on but don’t tighten; as the fermentation begins it will start to produce tiny bubbles and this will allow the air to escape.
- Keep at room temperature for 3–4 weeks. The temperature in your kitchen will determine how long it will take: the cooler it is, the longer it will take.
After about 14 days you can do a taste test using a clean stainless-steel utensil. If the carrots have a slightly sour and tangy taste, they are ready to eat! Once done, remove the 4-ounce Mason jar, tighten lid and keep in the refrigerator for up to 6 months.
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