Dilly Carrots

This is the easiest ferment I've made.  So very simple and they taste great.  Sort of like pickles, only they're carrots!  They stay crisp and give the benefit of a probiotic food.  I use them in salads as well as eating them right out of the jar!

To make 1 quart of fermented carrots:

1 wide-mouth quart canning jar
1 pound of organic carrots
1 T whey
1 t dried dill weed or 1 T fresh
1 T sea salt
Filtered water

Slice the carrots into julienne strips.  I usually make them about 1/4-3/8 inch wide and a little thinner than that.

Pack them into the jar as you go, filling to an inch below the rim of the jar, and then add the whey, salt and dill weed.

Fill the jar with filtered water to cover the carrots, still within 1 inch of the top.  There needs to be room for the expansion of fermentation. DO NOT USE UNFILTERED CITY WATER!!!!  The junk in it will kill the fermentation process.  Best possible water choice, in my estimation, is untreated well water.

Cover tightly with a wide mouth canning lid, tip the jar back and forth to mix the liquid around.  Label the jar with the date and then set on your kitchen counter for 4 days or so.  The lid should get "tight" and dome up a bit as the fermentation progresses.

If you are worried about whether the fermentation actually worked or not, you'll be able to tell instantly if there was a problem.  If it didn't ferment properly, the smell will be nasty and nothing could convince you to eat it.  Simple rules of eating!  Smells bad?  Don't eat it!

Store in the fridge after the 4 days.  They'll keep for months, but mine get eaten far sooner than that!