Great for a beginner or those who have an adventurous streak. Start with this simple recipe and add whatever herbs tickle your fancy!
Peel and cut carrots in rounds or spears. Whatever you like. Place carrots in your Mason jar. I used a 1/2 gallon but you can use pints or whatever you like.
Put in your fresh herbs of choice. Some ideas are garlic, rosemary, oregano, thyme, peppercorns or whatever combination you can think of. Be sure to give the carrots a bit of a press to pack them in. Give them no less than an inch of headspace in the jar.
Mix sea salt (I was going to use smoked salt but couldn't find it - go ahead and experiment!) into 1 quart of water. Be sure it's dissolved. Pour into Mason jar.
In order to keep carrots submerged under brine, you should add a Pickle Pebble (or some type of weight) to the jar.
Place your pickle pipe into your jar ring and fasten to jar.
Ferment at around 60°-70° room temperature and place in a cupboard or cabinet for at least 4 days. Taste test and if you like the flavor - refrigerate. If you'd like a more fermented taste, let the ferment continue and keep tasting until you have a flavor you enjoy, then refrigerate.
Label your bottle. They can last up to a year refrigerated but they will lose color over time. A great kids snack or use for dipping into hummus or your favorite dip!