2large cloves garlicpeeled and partially smashed (I lay it on the cutting board and give it one good whack with the back of the knife so the clove is still intact but the inside is partially exposed)
2bay leavesthese are said to help fermented veggies maintain some of their crisp
other optional ingredients: dillginger, or other fresh herbs/spices
2 pint sized Mason jars
Heat the water and sea salt in a small sauce pan, stirring occasionally, until salt dissolves.
Meanwhile, divide peeled and sliced carrots evenly between the two Mason jars - pack them tightly so they can't easily move around.
Place bay leaf, garlic (and any other seasonings) into the jars.
Pour salt water into each jar to cover the tops of the carrots, but leaving at least 1/2" of space between the water surface and the top of the jar. (Discard any additional salt water)
Place the lids on the jars and store in a warm area of the kitchen for 3-7 days, "burping" (opening the lid to allow gas to escape) daily.
We like the flavor after just 3-5 days, but you can adjust the time to your liking.
Store fermented carrots in the fridge (no need to burp once fermentation is complete).
Make sure to open the jars over the first 3 days to let the gas escape.
I like to smash the garlic with the back of a knife so it's split slightly but still whole. It gives a much stronger garlic flavor which I love but if you prefer you can add the garlic whole as it is for a more mellow flavor.
Place the jars in a warm area but not hot and not in direct heat.
After 3-5 days you can store the carrots in the fridge for up to one year.