Gather the ingredients.

In a medium bowl, dissolve 2 teaspoons salt, kosher, or other non-iodized salt in 3 cups filtered water .

Wash 1 ½ pounds carrots . Slice off the stem ends and tips, and peel the carrots.

Cut the carrots short enough to fit into a pint jar with a little headspace above.

Cut the carrots lengthwise into quarters.

Place two clean glass pint jars on their sides and pack the carrots in so tightly that it is impossible to squeeze in even one more carrot.

Once the jars are full, set them upright. Pour the salt brine over the carrots. They must be completely covered by the brine.

Cover the jars loosely with lids. Place the jars on small plates to catch the overflow that may happen during active fermentation. Leave the jar at room temperature for 24 to 48 hours.

After the first 24 hours, remove the lids and check on the ferment. You should start to see some bubbles and it will begin to develop a mild, refreshingly sour smell (like a light version of sauerkraut).

Once you see and smell the signs that the carrots are actively fermenting, transfer the jars to the door of your refrigerator. This is the warmest part of the fridge but still cooler than room temperature—perfect for your carrots to keep slowly fermenting.

Fermented carrots are ready to eat 1 to 2 weeks after you make them. Enjoy them straight out of the jar as a pickle, or use them in recipes.