Carrots with Chocolate Mint

This recipe is adapted from Linda Cox of Bread to Perfection in North Canton, OH.  
Used by permission.  Thank you, Linda!

Ingredients:
Trimmed and grated carrots (or sliced or sticks) 
Optional:
A sprig of fresh chocolate mint (or dill or small slice of ginger [powerful and goes a long way])
Jar: .75 or 1 Liter Jar (Or double or triple the recipe in a 2 or 3 Liter Jar)
Brine: 2%

Ferment: 7-9 days

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Preparation: 

1. Layer herbs under carrots in the Jar, packing snugly up to the shoulder
   (approximately 1 ½ lbs. carrot per liter)
2. Add 2% brine to just cover the carrots.
3. Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
4. Leave at 70ºF for 5-7 days.
5. Move to the refrigerator and use right away.