Several carrots
2 tsp salt
2 Tbsp whey

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Finely grate roughly 4 cups of organic carrots and add 2 teaspoons of salt and 2 tablespoons of whey. Pound with a wooden utensil.

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Place in a quart mason jar, and pound until all carrots are submerged in liquid.

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Seal with a canning lid and plastic lid, and place in on the counter in a warm spot for 2 days.

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When done, remove to refrigerator or cold storage.