Bring 2 cups of water to a light simmer. Remove it from the heat and stir in the salt, until dissolved.

Add the salt water to a half gallon glass mason jar. Fill the jar the rest of the way with filtered water.

Slice the carrots into long thin sticks. Put them in another half gallon mason jar, and pour the prepared brine over them until they are fully submerged. Leave one to two inches headspace.

Add some kind of fermenting weight to keep the carrots underneath the liquid. This could be a folded up cabbage leaf or a rock in a ziplock bag. If you plan to ferment often, you could even buy weights specifically made for fermenting.

Cover with a loose lid, or a tea towel and rubber band.

Allow the carrots to sit in an undisturbed place for 2-10 days. The amount of time will depend on the temperature in the house and your preferences. You can give the veggies a little taste each day to see if the desired taste and texture is reached.

Once the carrots are done fermenting, cover them with a tight lid and move the jar to the refrigerator.