Cut the carrots into rounds or your preferred shape.
Place the cut carrots and fresh ginger in a quart-sized wide-mouth mason jar.
Add filtered water and sea salt to create a brine, leaving about 2 inches of headroom in the jar.
Add kefir whey (optional) to kickstart fermentation
Use a glass weight (pickle pebble) to keep the carrots submerged. Attach an airlock to the jar
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
0 servings