Shred carrots using a food processor or cheese grater and place them into a large bowl.
Add 1 tablespoon of minced ginger.
Add 1/4 cup starter culture (see notes for options) and 1 tablespoon salt. If you don’t have a starter culture, add 2 tablespoons salt.
Stir well to distribute salt and ginger throughout the carrots.
Pound the carrots for about 10 minutes (much like you would when making sauerkraut) to release their juices.
Place a funnel into a quart-sized wide-mouth Mason jar and add carrots to the jar. Pack down the carrots tightly as you go to eliminate air pockets, the goal is a firmly packed jar of carrots.
Once your jar is full, add the remaining liquid from the bowl so your carrots are covered with liquid.
Place a fermenting weight, or a small 1/4 pint jar inside the quart jar to hold carrots under the liquid.
Add a lid, do not screw down airtight, and leave the jar out on the counter for three days.
After three days, taste the carrots to see if the flavors have developed to your liking. If not, continue to let ferment, tasting every 12 hours.
Once you’re happy with the flavor, transfer to cold storage (anything under 55 degrees F and above freezing). This could be a cool place in the pantry, a wine cooler, a root cellar, or for many of us, the refrigerator.