Thyme and black pepper give these fermented carrots a pleasant herbal aroma, while a single jalapeño and plenty of garlic gives it a kick. Like most fermented vegetable recipes, this one is super simple to make. This recipe is adapted from Recipes from the Herbalist's Kitchen (Storey 2017) by Brittany Wood Nickerson.
Slice the carrots into ¼-inch thick sticks, and then arrange them length-wise into a quart-sized jar. Next, slice the jalapeño in half lengthwise and arrange it with the carrots. Drop in the garlic cloves, thyme, and black peppercorns.
Prepare the brine.
Whisk salt into water, and then pour over the vegetables.
Ferment the carrots.
Place a glass weight over the vegetables so that they remain submerged under brine, and then seal the jar tightly. Allow the carrots to ferment about 2 weeks, then transfer to the refrigerator where they'll store for up to 6 months.