Begin by mixing the sea salt with filtered water and set aside. It should be really good filtered water.
Peel the ginger root, and turmeric root and then cut them into slices. Wash and cut the carrots lengthwise into quarters that will fit into a quart jar.
Add the ginger and turmeric to the mason jar. Pack the carrots into the jar as tight as you can fit it.
Fill with the filtered salt water brine to the top of the vegetables and allow for about 1-1 ½ inch of headspace in the jar.
Place a glass weight on top of the root vegetables to keep the vegetables under the liquid brine. And add a fermenting lid to the top and then screw with Mason jar band.
Allow to ferment for 3 days at room temperature (about 62-70°F) Replace lid with a leak proof lid and move to the refrigerator. Serve as a way to get in daily probiotics.