I buy sauerkraut and kimchi and I can honestly admit, I've never fermented my own vegetables. There. I said it. I'm practical not perfect. But I'm giving this a try.
The key is keeping the fermenting vegetables below the brine line (away from air). Otherwise, fermentation 101 will turn into a science experiment on mould. The recipe below calls for a fermentation weight - you can use a cabbage leaf (again keeping below the brine), a smaller jar or ramekin with water to weigh down the vegetables or simply buy a fermentation weight (which will be my option). I like easy.
1L warm water
4 tsp salt
4 carrots, medium, peeled and sliced
1 glove garlic, smashed (optional)
Make a brine by dissolving the salt in the water.
Place carrots into a clean canning jar, packing them in tight. Make sure to leave about one inch of head space at the top.
Fill the jar with brine, making sure to cover the carrots completely. Weigh the carrots down to make sure they don't float (you can use a "fermenting weight").
Close the jar and let it sit at room temperature for 1-4 days. The longer it sits, the more the flavor will develop. Feel free to open and taste.
Serve & enjoy!
Tip: Use this as a side dish, or even a snack.