1Tb Sea salt
1Table Spoon fresh grated ginger.
4Tbs whey (or an addintional Tbs of salt)
Mix all Ingredients in a bowl and pound with a wooden pounder, or food hammer to release juices.
Place in a one litre, wide mouth Jar, and press down firmly with pounder until the juices cover the Carrots.
Leave 3 cm between the top of the carrots and the top of the Jar.
Cover tightly and leave at room Temperature for three days before transferring to cold storage.
Ginger Carrots go well with rich food and meats.