*Before you attempt You will need a wide mouth quart canning jar and a fermentation lid of some sort and a fermentation weight or some other solution. *
1/2 bag of whole Carrots *DO NOT US BABY CARROTS They have a preservative that prevents proper fermentation.*
At least 1 dry Cayenne Pepper
At least 2 Cloves garlic, pealed and cut in half.
1 Tablespoon of Seas Salt
1/2 Cup of Water
Drop Garlic and dried pepper into bottom of jar.
Take a whole carrot and slice a little off of each end, removing the dry tip and stem.
Cut the carrot in half.
Split a half in half and then once again to make four long skinny pieces from that half.
Repeat with other half.
Tightly pack the carrot spears into your jar so that they all are standing up.
Repeat until you can not fit any more in.
If you have a weight, add it now.
Mix 1 Tablespoon of Sea Salt into 2 cups of water and fill jar with it until about 3/4 inch below rim.
Seal tight with fermentation lid.
Place in dark area 60-70f for about a week and a half.
When you place them in they will start to bubble. After it is done the bubbles will stop.
Refrigerate after opening and replace fermentation lid with a canning lid LOOSELY screwed down Just In case!
This is supposed to keep in the fridge almost a year but I never had it last longer than two weeks before it was devoured!