1 L filtered water

1-3 tbsp celtic sea salt

1.4kg organic carrots, cut into sticks


  1. Dissolve salt in hot water and allow to cool
  2. Place the carrot sticks in the jar and pour the liquid over the carrots, leaving 2-5cm headspace.  You might need to weigh down the carrots to keep them submerged.
  3. Cover the jar with a tight lid.
  4. Culture at room temperature  until desired flavour and texture are achieved (5-10 days). Burp daily to release excess pressure.
  5. Once the carrots are fermented, put a tight lid on the jar and move to fridge. The flavour will continue to develop as the carrots age.