1 pound (or more) of organic grated carrots (or enough to fill a 16 oz glass jar)
1 cup water
1½ teaspoons sea salt, more as desired
1+ tablespoon fresh grated ginger (optional)
Put the grated carrots and ginger, if used, into a bowl and stir to combine.
Sprinkle some salt (1/4 to 1/2 teaspoon) over the carrots and massage. (Your hands will get orange, but it washes right off.)
Place the grated carrots into a 16 oz wide-mouth glass jar. Pour any liquid from the bowl over the carrots. Press down firmly to pack the carrots to within 1 1/2” of the top of the jar. Pour the salted water into the jar to completely cover the carrots.
Place a wadded up piece of parchment paper, or leaf of lettuce, radicchio or something similar on top of the carrots to keep them submersed in the liquid. Cover the jar.
The jar of carrots can now go into a dark space that is not too cool for a week or so (room temperature works best). Place them in or on some kind of container that can catch any leakage. Check on them daily and burp the carrots by opening the jar and then closing it. If the carrots have started to float toward the top, then press them back down under the liquid. You might also need to add more liquid.
After one week, taste the carrots (perhaps sooner if the weather is warm). If you like the flavor, then put them into the fridge where they will continue to ferment at a much slower pace. If you think they can go longer, leave them in the cupboard and check them on a regular basis. At some point, they will turn to mush, which is likely not what you want. Typically, the fermented carrots will taste tangy and still have a bit of a crunch.
Experiment to see what you prefer!
Optional: I sometimes like to slice my carrots instead of grating them. I’ll cut the carrots into coins, or on a slant. Carrots sticks can also be fermented. Simply put the carrots into the jar packed as tightly as possible and then pour the brine over the carrots. The carrots will stay firmer using this method.