Scrub the purple carrots with a vegetable brush in cold water.
Top and tail the carrots and cut into match-sticks. Make the match-sticks a little shorter than the height of your jars.
Place the carrots into the jars, along with a bay leaf.
Combine the pink salt with the cold water and stir until mostly dissolved.
Pour the brine over the carrots until they are completely covered.
Place the lids on the jars and keep them out of direct sunlight.
Allow to ferment for 6-10 days. Check after 6 days and place in the fridge when they have reached the desired tanginess. You can ‘burp’ the jars by removing the lids each day and allowing the air to escape.