Wash and peel the Carrot (1 kilogram). Cut off the top and tip and slice them lengthwise. If possible avoid rewashing the carrots after having peeled them and place them on a clean surface.
Select healthy and fresh Sage Leaves (4), wash them. Weight the jar you are going to use to ferment the carrots and tare it.
Fill up the jar with carrots, zest of the Lemon (1/2), sage leaves and Filtered Water (to taste). If you are not using a bubbler, airlock, leave a few centimeters from the top clear to avoid the jar leaking while it ferments. However, make sure all carrots are covered with water.
Weight again the whole container, net of the jar, and add 3% of Iodine-Free Salt (to taste) on the total weight ingredients and water. To dissolve the salt, just take some of the water in the jar, place it a cup and stir the salt in, then pour it back in the jar.
Close the jar with a sprouting cover. If you are using a standard cover, make sure not to seal it completely, let some air go in. Leave the jar on your counter to ferment for 3-4 weeks. Ideally the perfect temperature would be between 64-71 degrees F (18-22 degrees C). After a few days you should be able to see a few bubble forming on the surface. It is a sign that fermentation has started.
Once ready, you can store the fermented carrots in your fridge for several months.