Fermented Chipotle Carrots

• 1 tablespoon peppercorn
• 1 tablespoon coriander
• 1 tablespoon cumin seed, lightly toasted
• 2 teaspoons fennel seeds
• 8 fermented garlic cloves, sliced (along with 4 tablespoon of its brine)
• 1 -2 teaspoon smoky dried chipotle powder (to your heat level) or 1 -2 teaspoon chili flakes (to your heat level)
• 3 lbs organic carrots, sliced this on a mandolin, then cut to fit into the jar leaving 1 inch head space
• 2 tablespoons sea salt
• 1 quart water

1. Place all but carrots together along with 1 quart filtered water and stir to mix.
2. Place carrot slices in 2 quart size jars.
3. Pour the seasoned brine equally over carrots.
4. If needed to cover completely top with more filtered water to be submerged by 1 good inch.
5. Weight carrots down.
6. Close lid and ferment for 7 days. Taste to see if tangy enough. If not leave out. for a couple more days.
7. Chill and enjoy.

peppercorn, coriander, cumin, fennel seeds, garlic, chipotle powder, carrots, salt, water

Taken from www.food.com/recipe/fermented-chipotle-carrots-521178 (may not work)