Grate or chop carrots to desired shape. You could do a variety of vegetables you could normally eat raw, try multicolored carrots to make this same recipe more colorful. Add curry leaves or other fresh herbs.
Weigh in grams what you are going to ferment. Multiply by .03 and this is how many grams of salt you need to add to the mixture. Place in a vacuum sealer bag, add salt and shake well.
Remove air and leave on counter to ferment.
Carrots are fully fermented once the bag is fully puffed (see photo). At this point you can let set for a few days but I wanted a fresh tasting carrot so I waited a day after it was fully puffed.
Transfer to a jar and place in fridge, enjoy!
