Do you know if the fermenting process reduces the natural sugars in carrots. I try to follow LCHF and while it won’t stop me eating the carrots I am just interested to know.

Yes fermenting reduces sugars – think yoghurt, wine, cider – but it can make other carbohydrates more available. Indigestible fibres may become available carbs and/ or sugars may become alcohol.

Not sure you’d be able to accurately assess the available carbohydrate content of a DIY fermented product since it would depend on the vegetable, the specific microbes and the duration of fermentation.