Fermented Ginger Carrots

I'm a huge fan of fermented foods, and I especially love to make my own. The staples around here that I make the most often, and keep on hand are pickles, kombucha, sauerkraut and ginger carrots.
If you search the internet I'm sure you can find lots and lots of different recipes on how to make Ginger Carrots, but here's how I make mine.

Two of the most important things to follow are 1, make sure your jars are very clean (sterilized is best) and 2, do not fill the jar to the top--you need to leave the liquid at least one from the top of the jar.

Also, there's really no exact measurements, it's more to taste than anything else.

You will need: 


Fresh ginger
Sea salt. approx. 1 tablespoon per 4 cups of grated carrot
Water and/or whey--*optional

Clean (!) mason jars

To make:

Grate carrots, place in a big sturdy bowl, sprinkle with a liberal handful of salt (enough to preserve it but not too much so it doesn't get salty) and start mashing with a wooden something.

Pound until you get the juices running.

Add as much grated ginger as you want and pound some more.

Add in some whey (about 1 tablespoon per a jar full of carrots).

Place in a clean jar, packing down hard as you go (you are trying to get as much juice as possible to cover the carrots.

Stop when the juices are at least an inch from the top of jar. If there is not enough juice to cover them top with a bit of water.

Cover with a tight lid, let sit out on the counter for 24 hours, and place in the fridge.

Good up to approx. 6 months.

If you have any questions or need more details please feel free to ask me!