Wash the carrots
Remove the stems and cut the carrots lengthwise into quarters
Arrange them vertically into a large mason jar
Peel the garlic cloves.
Add the garlic cloves to the jar
In a separate bowl, add water to sea salt and stir until the salt dissolves
Pour the salt water over the carrots
Add more water if needed - the contents must be completely submerged
Add a fermenting weight to ensure the contents stay under the water (if you don't have a weight, see Instructions)
Give the rim a wipe and cover your carrots with a tea towel or cheese cloth and secure with a rubber band. If you choose to close the jar with the lid, be sure to "burp" them daily (see FAQs).
Ferment for 3-7 days or for your preferred amount of time (see FAQs).
