8-10 carrots, grated
Cornish Sea Salt Crystals (weight as per instructions in recipe)
150ml fermented carrot juice
Grate the carrots and weigh. Calculate 2% of the total weight of the carrots, which will provide the weight of salt needed (for example, for 100g carrots, add 2g salt).
Add the carrots and salt to a clean re-sealable jar (e.g. Kilner jar), then gently squash and stir with a spoon or pestle to ensure that the salt is well mixed in.
When mixed, top up the jar with fermented carrot juice, leaving a small gap at the top for a piece of baking parchment paper. Seal the jar and allow to ferment at room temperature for 5-10 days. Refrigerate when unsealed. Serve as a side dish or an ingredient in salads.