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Wash and peel carrots. Remove tops and cut into sticks.
Add mustard seeds, ginger, turmeric, and garlic to a sterilized quart jar.
Dissolve salt completely in filtered water to create your brine.
Pack carrots tightly into the jar.
Pour brine over carrots until fully submerged, leaving about 1 inch headspace.
Use a @masontops Pickle Pebble to keep everything below the liquid.
Seal with the Pickle Pipe lid.
Keep at room temperature, out of direct sunlight.
You’ll notice bubbles, slight cloudiness, and a tangy smell which are all normal signs of fermentation.
Start tasting around day 5.
Ferment 5–10 days depending on preference.
Once it tastes how you like it, seal tightly and refrigerate.
They can last several months in the fridge.