How to Make It
Peel, trim and halve the carrots; pack tightly into a 1-quart Mason jar.
Bring 1 cup of water to boil in a small saucepan over medium-high. Add bay leaf, ginger, coriander, and salt; let steep for 1 hour. Cool the infusion to 80°F or lower. Pour infusion over carrots
Add enough filtered water to the jar until tops of carrots are covered. Cover Mason jar with a lid and allow carrots to ferment for 3 to 4 weeks. Transfer fermented carrots to the refrigerator.