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Fermented Carrot Pickles

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.
From: bonappetit.com Makes 2 quarts

1½ lb. small carrots, peeled
Zest of 2 limes, removed in 1” strips with a vegetable peeler
4 bay leaves
1.2 oz. kosher salt
Special Equipment:
Two 32-oz. canning jars with canning jar bands and lids; cheesecloth

Combine salt and 6 cups warm water in a large bowl, whisking to dissolve salt. Divide carrots, lime zest, and bay leaves between canning jars. Add brine to cover carrots. Cover with cheesecloth and secure with canning jar bands (without lids). Let sit out of direct sunlight in a room-temperature spot, skimming off any white mold that forms on surface of brine, 5 days.

After 5 days, taste carrots every day; once they are tangy and flavorful (this should take about 1 week in most cases), cover jars with lids and chill.

DO AHEAD: Pickles can be made 1 month ahead. Keep chilled.