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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (peeled and sliced, length should be about 3/4 the height of a pint size mason jar)
- 2 cups water
- 1 1/2 tsp. sea salt
- 2 cloves garlic (peeled and partially smashed, I lay it on the cutting board and give it one good whack with the back of the knife so the clove is still intact but the inside is partially exposed)
- 2 bay leaves (these are said to help fermented veggies maintain some of their crisp)
- dill (optional)
- ginger (optional)
- fresh herbs (optional)
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