Heat the salt in the water with the coriander seed and garlic until the salt is dissolved.
Let this mixture cool to room temp.
Wash your carrots but leave the skin on (way more nutritious). Cut into quarters lengthwise and begin to pack into the jar tightly standing them upwards.
Cover with the salt brine (must not be hot!) so that the carrots are completely submerged in the liquid. Leave a little space at the top of the jar for the CO2 that is created from the fermentation.
Add your garlic cloves to the jar from the brine and cover the carrots with a nice piece of cabbage. This helps keep the carrots submerged in the liquid. Cover with a liquid but don’t close too tight.
Leave the carrots preferably in a dark, cool place but not in the fridge. Open the jar to “burp” the fermentation every day and check for bubble and gas. This is what you want. It should be ready in 7 days but sometimes can take up to 14 days. It is important to note that if you do not release the gas every once in a while, the jar could explode.