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Tightly pack the carrots into a sanitized 1 quart canning jar. You’re going for a tight fit so be sure to alternate the ends of the carrots to really pack them in close.
Add the ginger
Next, combine the salt and water, stirring until the salt completely dissolves.
Pour enough brine over the carrots and ginger to cover them, then, pour the rest of the brine into a snack sized plastic bag, seal and place it on top of the carrots to keep them submerged in the brine.
Cover the container with a clean, heavy towel and let ferment at room temperature for 3 to 5 days.
Save yourself the likely annoyance of cleaning up spillage by placing the jar on a sheet of wax paper or a plate. Find a dark spot at room temperature (65-75 F) for 10 to 14 days.
If rightly sour and fermentative to your liking, suspend the taste by enjoying immediately or storing in the fridge. If it needs a bit more time, taste every 3 to 5 days until it’s juste a droite (french for ‘just right’).
Then taste it. Like it? It’s done. Too strong? Check back every 2-3 days.