Fermented Dilly Carrots

ingredients:
5 to 7 carrots, peeled and cut into sticks
2 T sea salt
1 T fresh dill (or 1 tsp dried dill weed)
3 to 4 cloves of garlic, quartered
1 tsp black peppercorns
filtered water

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed.) Screw on the mason jar lid and ferment on your counter for 3 to 5 days. (Whole veggies take longer to ferment than shredded, so sometimes it may take longer than 5 days, just depends on the temperature of your kitchen) 

Refrigerate to stop the fermentation process and enjoy!

*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy