1. Sterilize your jars: I do this by pouring boiling water over jars in a clean sink. Alternatively, pour boiling water directly into the sink and use tongs to submerge your jars. Remove jars to a clean kitchen surface and allow to cool.

2. Peel and shred your carrots and ginger. You can use more ginger to taste, but use caution: it's super potent in this salad!

3. Take the weight of your carrots and ginger in grams. Calculate how much salt to add: I like to use 2.5% salt by weight. Weight of carrots in ginger in grams x .025= weight of salt in grams.

4. Add your calculated amount of salt in grams.

5. Use clean hands to massage the carrots until they start to release their juices. Continue until they release a good amount of brine.

6. Pack the carrot/ginger mixture into your jars and add brine so that all the carrots are covered in a layer of brine. Pack down carrots, making sure air bubbles are released.

7. Cover with a valved lid if you have one; otherwise, lightly screw on your regular jar lid. Set jar on counter to ferment!

8. How long fermentation takes will depend on your kitchen temperature. You should start seeing some signs of fermentation (bubbles forming around the edge and slight sour scent) after 48 hours or so.

9. If using a regular lid, take it off once a day to release extra gas.

10. Typically total fermentation time will be 3-6 days. Start tasting after 2-3 days, once you are seeing signs of fermentation, and leave for longer if you want a more tangy, vinegar-y taste.

11. When fermentation is complete, fit on the lid firmly and store in the fridge.