Sure! It was pretty easy -
I have a 3 quart crock. I used 5 lbs of carrots, 5 large jalapenos, a medium-sized yellow onion, and a handful of peeled garlic cloves.
I sliced the carrots on the bias into long coins, sliced the peppers right across the middle, and sliced the onion into about 1" wide strips. Mixed it all up, then added a brine: 2 quarts of filtered water mixed with 3 tablespoons sea salt, so like a 2.5% brine. Ish. I weighted the veggies down below the surface of the liquid and covered loosely (my crock has a lid and a water channel, but you could cover any container with a couple of layers of cheesecloth and tie it on)
It fermented about 10 days; I tasted it after 7 and it wasn't very sour. Now it is.
I transferred it all to quart Mason jars and put into the fridge to slow down fermentation. I thought we'd end up with too much and would have to give some away, but they're so good we're having a few with every meal and so I'll end up making more in September....and October....and..... :)
I boiled and cooled the remaining brine, and then put about 4 heads' worth of peeled garlic cloves into it, weighted it down, and now it's doing its thing.
We also do a lacto slaw that is equal parts shredded red cabbage, shredded red beets, and shredded carrot, with a few spoonfuls each of chopped garlic and chopped ginger. Couple of tablespoons of sea salt mixed throughout, and you pound it as it goes into the crock to make it start releasing its juices. It's an amazing tonic.
