Hello helen, :)
There's another post I found about fermenting carrots that might give you some ideas.viewtopic.php?f=5&t=155&p=458&hilit=carrots#p458
I'm not the resident expert here. I'm still learning as I go. Here's some of my thoughts...
As I understand it, it is much more difficult to get a good ferment without at least some salt in it. The acidity of the brine keeps the bad bacteria from taking over. The more salt that is in the brine, the more sour your ferment can get. Everyones taste for salt seems to be different. Adjust the salt to your taste, and make notes of amounts you use for each batch so you can compare.
Five days may not be enough depending on the ambient temperature where you are fermenting. I'd keep it going and taste it every day. I've been told that the higher salt flavor complements the ferment when you let it go long enough. It seemed to work out for my dill pickles I made. I'm currently testing that theory with my third batch of sauerkraut.
Peace & Love from a vegan :)