Ingredients

·    3-4 cups filtered water

·    1 Tbsp. unrefined, non-iodized sea salt

·    1.5 - 2 lbs. carrots

·    1/2 of a jalapeno pepper

·    3 large cloves of garlic

Directions

1.   Wash containers, knife, cutting board, peeler and spoon in hot soapy water. They do not need to be sterilized, but they do need to be thoroughly clean.

2.   Wash and dry the carrots and jalapeno. Carrots can be left unpeeled or peeled as long as they have been thoroughly scrubbed. Do not use any vegetable soap.

3.   The garlic cloves can be smashed and left intact, sliced or chopped. 

4.   The jalapeno can be diced or sliced. For a little extra heat, use the whole pepper. 

5.   There are two methods used to introduce the salt to the vegetables. For carrot sticks, I prefer the brine method. Bring 1 cup of the filtered water to a boil and dissolve the salt into the hot water and allow to cool. Add two more cups of cold filtered water to the salt water. Stir with a clean spoon to combine.

6.   The carrots need to have about 2 inches of headspace inside the jar. Use one carrot to determine the proper length, then use this as the measure for cutting all the rest. The carrots should be uniform in shape.

7.   Add the garlic to the bottom of the jar, tilt the jar and begin packing in the carrots. Arrange the jalapeno slices randomly around the sides of the jar as you continue to load the carrots. Keep packing until you can't fit any more. Alternating thin and thick ends will help you pack more into the jar. They should be tightly wedged. This will ensure they stay submerged during the initial fermentation process.

8.   Now pour the salt water over the carrot sticks until completely covered.

9.   If using mason jars (or any other type of regular screw-top jar), do not tighten the lid completely. Leave it secure, but easily removable with one hand. If you have fermentation lids with pressure-release valves, tighten them as usual. Label and date the jar.

10.   Store jar(s) at room temperature on a dark shelf or out of direct light where you can attend to it easily. Don’t put them somewhere where you might forget about them.

11.   The warmer the room temperature, the quicker the fermentation will happen. Ideal ambient temperature is 60-70 degrees Fahrenheit. If you are concerned at all about your room temperature, just leave the jar(s) out for 24-48 hours to begin the fermentation process and then store the jar in the refrigerator, cold root cellar or basement. It will take much longer for the vegetables to acquire a nice tanginess, but they will eventually get there.

If left at room temperature, begin tasting after about three days. If you prefer more tanginess and a softer texture, allow the vegetables to continue fermenting at room temperature. When you are satisfied with the flavor and texture, tighten the lid and refrigerate or store in a cold (not freezing) basement or cellar. The carrots will keep in the refrigerator for at least 9 months, if they last that long!