2016-02-05 07.39.22.jpg
 

Give your carrots a level up, and have something easy to grab and eat.  I LOVE having these on hand for the many many bento boxes I provide daily. (Yes I call them Bento boxes because a lunch box bores me and when I do something over and over it has to be interesting or I just...can't....do it. (and then Roger has to). The carrots get sour like a cucumber pickle, only not as soft and take on the flavours you add quite lightly. The carrots stay a very bright orange - and they are ultra healthy in a lunch box - firstly they are preserved, but also have added benefits of a bit of lactic acid for their little guts in the middle of the day. x I actually like to snack on them in rounds while I work or in front of the tv. I do both sticks and rounds - sticks are for dipping. (I have a lot of information on brining and how to get the best of your brine ferments in my book coming out next year.)

For a 1 litre jar: 

Make a brine of 1 litre of water and 3 Tablespoons of salt. Peel and cut carrots depending on how you imagine eating them - try and keep them all around the same size. Fill your jar with carrots and then a few extra's for flavour - I like 1/2 a sliced shallot, 1 tablespoon of mustard seeds and 1 peeled clove of garlic. You could put a twig of thyme or dill, some celery seeds or coriander seeds, some ginger or a birds eye chilli too.  Pour brine over the top to cover the vegetables. Weigh them down to keep them under the brine with fermentation weights, or even pie weights in a zip-lock bag etc. Seal your jar, better with a fermentation system like a lid with an air lock, kraut source etc. So air can escape as its formed. Taste as you go - but they should be ready in 4-7 days - when you think they taste perfect pop them in the fridge.  We usually start eating them on day 4 and finish the jar off before fridge time anyway. x