Cut your carrots and ginger to preferred size & shape
Combine water and salt. The recommended salt water brine is a ratio of 2-4 TBS of salt per quart of water. I used 2 1/2 TBS salt for this ferment
Pack your jar with your ginger and carrots as snugly as you can. We want the carrots to stay under the water
Cover the carrots and ginger until submerged. Use a fermentation weight if necessary to help keep the food under the water
Cap your jar with a fermentation lid, pickle pipe, or regular lid. If using a regular lid you will need to turn it to relieve the gas pressure every so often.
Leave your ferment to sit. Time will vary, although 7 days is usually recommended. Taste your carrots and refrigerate after desired tartness is achieved.
