I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumped it. Should I make a new brine for storing it in the fridge? Does anyone have suggestions for other than salt water brine?
For the record, your brine was most likely fine. It's normal for lacto-ferments to get cloudy. As for replacing the brine, I would use another batch of salt-brine, and possibly toss in some fresh onions to kickstart a new round of fermentation and preserve your carrots that way.
Having said that, anything you add at this point is going to change your product. You could also do a typical pickle-brine using vinegar, water, salt, and sugar. If you're happy with your current carrots, I'd just add plain salt-brine and hope for the best.
Honestly though, I can't tell you for sure what will happen next. Picklemetoo.com is a great resource for home-fermenters though, especially beginners, and she has links to other good sources as well. I'm linking to a short article about cloudy brine.