Cut the carrots into rounds or your preferred shape.
Place the cut carrots and turmeric in a quart-sized wide-mouth mason jar.
Add filtered water and 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