Slice carrots, jalapeños and onion and place them in a bowl and mix until they’re evenly distributed.
Transfer the carrots, onions, jalapeños and garlic cloves to glass jars. Mix a ratio of 1 quart of filtered water with 3 tablespoons of sea salt. Pour it over the vegetables until they’re covered. Leave some headspace in the jar and weight down the veggies so they stay below the water line.
Put a lid and ring on the jars, but not too tight. Set the on a towel out of direct sunlight where they won’t be disturbed for a few days.
The fermentation time will vary from 5 days to 2 weeks, depending on your climate, altitude and other factors. The water will look bubbly and the veggies will start to change color during the fermentation process. To see if they’re done, taste one of the carrots; if it’s salty, it’s not done. When they’re slightly sour and fermented properly, move them to a dark, cool cabinet or root cellar, or put them in the refrigerator.
Enjoy snacking on your fermented carrots.
Notes
Keep in mind you will not be consuming all of the sea salt in the recipe unless you drink the brine as well as eat the fermented veggies.