Wash both carrots and ginger.
Carrots (3 1/3 cups)
Fresh Ginger (1 in)
, then dice the ginger and slice the carrots. I like to slice them very thin, but honestly speaking, any shape you like will work.
In a bowl, mix carrots, ginger, and
Himalayan Rock Salt (1 tsp)
, then add the ingredients into your sterilized glass jar, pressing them down with your clean hands or a wooden spoon.
Pour in enough
Kombucha (to taste)
to cover up all the veggies. Make sure to leave some space between the surface and the lid, as the veggies might expand towards the top while fermenting.
Cover with a lid and leave the jar in a dark place for 5 to 7 days, as fermentation time can really vary based on the outside temperature. To avoid the veggies coming out of their brine, you could place some weight on top, or just check them daily and push them down with a clean wooden spoon. In fact, if the veggies are not covered in liquid, they might grow mold on top, and you do not want that in your ferment.
Once ready, store in your fridge for several months!