• Make the Brine

  Dissolve 2 teaspoon Redmond salt in 2 cup filtered water. Set aside.
• Pack the Jar

  Place your flavorings in the bottom of the jar.

  Pack the carrots in tightly on top, leaving 1 inch of headspace at the top.
• Pour the brine over the carrots until they are completely submerged.

  Place a layer of cabbage leaf or the trimmed carrot tops over the packed carrots.

  This creates a barrier so small pieces don’t float.

  Then place a fermentation weight on top of that layer to hold everything below the brine.

  Add the Brine + WeightSubmersion = safety. Anything above the brine can mold.
• Seal for Fermentation

  Add a fermentation lid, pickle pipe, or cover the jar with a cloth and rubber band.

  Set the jar on a small plate or towel to catch any overflow.
• Ferment at Room Temperature

  Store in a dark, room-temperature place like a cupboard.

  10-14 days: crisp and lightly tangy

  21–28 days: deeper flavor and slightly softer texture

  Cloudiness, bubbles, and even white surface film (kahm yeast) are normal.

  Kahm yeast is harmless — just skim it off when fermentation is done.
• Set the jar on a towel or plate to catch any possible brine overflow that will occur during the first week of fermentation
• White bubbles or foam on the top is totally normal! That's a sign of a healthy ferment.
• Finish + Store

  Remove the weight and any surface yeast.

  Replace with a regular lid and store in the refrigerator.

  They will stay good for several months.

Notes

• Do not use chlorinated tap water — it can inhibit fermentation.

  Redmond Real Salt is recommended because it’s pure salt with no anti-caking agents.

  The longer the ferment, the stronger the tang — taste as you go.