5 carrots, sliced into rounds
1 tablespoon whey
1 tablespoon celtic or himalayan salt
1 tablespoon fresh dill, or 1 teaspoon dried
Place carrot rounds, whey, salt, and dill into a quart sized jar. Fill with filtered water until 1 inch from the top. Cover tightly and let sit on the counter to ferment, pending taste preference. Open jar daily to burp the built up pressure. Transfer to fridge, lasts for months!
Ferment: 4-7 Days