One of our favorites - fermented carrots with lemon thyme and garlic!
Ingredients:
Enough peeled carrots to fill a quart jar (if your carrots are really large you can slice them into sticks)
A couple springs of lemon thyme
A few cloves of garlic
Method:
Toss everything in your quart jar
Add 2 Tablespoons of salt (Redmond or Himalayan is our preference)
Add 2 cups filtered water
Make sure carrots are packed tightly so that they do not stick up above the liquid, otherwise use a fermentation weight like a "pickle pebble" or other product to weigh them down
Ignore them on your counter for 4 weeks occasionally "burping" the jar by opening it up
Refrigerate and enjoy!
Things to NOT worry about when lacto-fermenting veggies:
Your garlic turned green or blue - this is actually a sign of a good fermentation!
A pellicle formed on top of the veggies - this is more common with veg that grow on vines like cucumbers. It's a white, crinkly "skin" on top of the jar made up of harmless wild yeast colonies and it is NOT mold, so just scoop it off and proceed to eat your pickles!