- 3 cups water
- 12 grams (1 tablespoon plus 1 teaspoon) kosher salt
- About 1 pound carrots, preferably organic
- 3 to 4 coins peeled, sliced ginger *
- 3 to 4 coins peeled, sliced turmeric *
- 2 teaspoons whole telicherry peppercorns
- Whisk the water and salt together in a medium bowl to dissolve the salt.
- Put the ginger, turmeric, and peppercorns into the bottom of a sanitized 1 quart, wide-mouth canning jar.
- Remove the tops and trim enough of the bottoms of the carrots to be about 1 inch shorter than the height of the jar. Then, cut each into halves or quarters depending on its thickness so that the pieces are about ¾-inch thick.
- Using a canning funnel pour the salt water over the carrots, being sure they are covered by ½-inch, and stopping about ¼-inch from the top. Weigh the carrots (see Note on weights). Cover the top of the jar with a clean kitchen towel or paper towel, securing the top with a rubber band.
- Keep on the counter for 1 to 2 weeks, skimming the top daily to remove anything that may have floated to the surface, until the carrots have reached the desired level of sourness. At this point, replace the weight, cover again with the towel and rubber band, and keep in the refrigerator for up to 6 months.
- Note on weights: To keep the carrots submerged, put a reusable plastic bag filled with salt water, a smaller jar, a ceramic weight, or a scrubbed and boiled river rock on top.