Wash 1 kg carrots. Chop into bite-sized chunks, julienne or grate carrots. Place carrots in a very large bowl.
Add spices you like: ginger, garlic, chili, cumin. Add this mixture to the bowl of vegetables along with 1 tbsp natural sea salt.
Mix all ingredients together until the carrots begin release fluid. Let the bowl sit out at room temperature for a few hours.
In a large, sterilized jar (I heat the jar for 30 Min. in the oven on 120°C), pack in the carrots trying to avoid any air pockets between them, making sure to leave a few inches of space at the top. Close the jar and make sure to open it now and then to release carbon dioxide. Leave the jar in a dark place for 4-6 days. Once the flavour is to your liking, place it in the fridge.