Mix salt and 3 cups warm filtered water in a large bowl until salt is dissolved.Fill jars with carrots and all remaining ingredients. Add brine to cover all ingredients. Weigh down all ingredients with a canning weight or a small glass or jar, to keep below brine during fermentation.Store at room temperature out of direct sunlight for about 5 days, skimming off any solids that form on the surface. Taste after 5 days. Continue to ferment at room temperature until desired tang has been reached.Store in refrigerator. Best if enjoyed within one month.  (Recipe♦407)