Fermented Carrots With Dill (Pikl-It) - cooking recipe

Ingredients

1 1/2 lbs shredded organic carrots (scrubbed well, don' t peel!)
3 heads dill or 1 tablespoon packed fresh dill weed
2% brine (19 grams pickling salt)
4 cups water
1 1/2 tablespoons water, for airlock

Preparation

Load the 1-liter Pickl-It with grated carrots and dill.
Pack carrots to remove air pockets.
Dissolve salt in water; pour over carrots until brine-height reaches the \"shoulder\".
Place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
Place Dunk'R (weight) on top of chosen leaf material; insert flat-end of French rolling pin or wooden spoon into Dunk'R to press carrots/leaf, expressing oxygen.
Brine should extend 1-inch above carrots.
Snap the Pickl-It lid closed.
Install airlock in lid (if it isn't already in place), and add approximately 1 1/2 T water to the airlock, snapping on airlock plastic cover.
Place Pickl-It in a dark corner of the counter - for 3 to 5 days - drape towel around Pickl-It, but not over airlock, blocking light.
Ideal fermenting temperature is 72\u00b0F; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
Remove the airlock and insert the Pickl-It Plug'R for refrigerator storage.