Peel the carrots if desired. With a vegetable peeler and a little patience, make carrot strips. Otherwise, use a food processor, a cheese grater or mandolin to speed up the process.
Mince the garlic and ginger, and break the seaweed into large pieces.
Place the carrots in a bowl with the salt, ginger, garlic and seaweed.
Massage everything with your hands for a few minutes until the carrots start to let out water.
Transfer to a glass jar or fermentation jar, in small batches, each time compressing the carrots with your hand or with a pestle. The liquid produced should submerge the carrots.
To prevent carrot pieces from rising to the surface, place a fermentation weight on the contents.
Close the lid without tightening it too much, to let some pressure escape during fermentation.
Place the jar on a small plate to collect any excess liquid.
Leave to ferment at room temperature for 3 weeks (or more).
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