Carrots are crunchy, but they can lack flavor. Their nutrients are locked inside and not easily accessible to us humans. Fermentation changes all that. Slice the carrots however you like. Stuff them into a jar, cover them with a 2-3% brine, and let them sit for seven to ten days. You will be rewarded with crunchy carrots that are tasty with a sweet/sour kick. Add sliced ginger for an extra kick. The photo here shows carrots with a purple Japanese radish that I found at the market.