Fermented Carrots (Lacto-Fermented Carrot Sticks)

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 cups Fresh un-chlorinated water - Filtered or spring water - 475ml

1 tablespoon Kosher, pickling or sea salt - 17 grams

1 tablespoon Black peppercorns

1 tablespoon Coriander seeds

1 Bay leaf

2 to 4 Garlic cloves - Peeled

1 to 2 Bunches of baby carrots - enough to pack into the jar. Use peeled baby carrots or cut larger carrots into sticks.

1 to 2 tablespoon White vinegar (Optional)

Directions at urbanfarmandkitchen.com

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