Method

• Scrub the purple carrots with a vegetable brush in cold water
• Top and tail the carrots and cut into match-sticks
• Make the match-sticks a little shorter than the height of your jars
• Place the carrots into the jars, along with a bay leaf
• Combine the pink salt with the cold water and stir until mostly dissolved
• Pour the brine over the carrots until they are completely covered
• Place the lids on the jars and keep them out of direct sunlight
• Allow to ferment for 6-10 days
• Check after 6 days and place in the fridge when they have reached the desired tanginess
• You can ‘burp’ the jars by removing the lids each day and allowing the air to escape
• Enjoy!