PICKLED CARROTS
Adapted from Eat Osaka’s cooking class here.
Ingredients
50 grams carrot
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sugar
Method
Julienne the carrot as finely as possible.
Add the vinegar, sugar, and water.
Mix well and leave in a cool place for at least 20 minutes.
Notes
This recipe can also be used to pickle raw onion. For pickled onion, I like to substitute apple cider vinegar for the rice vinegar and let it pickle overnight in the fridge.
When I am short on time or don’t feel like chopping carrots, I buy a bag of matchstick carrots. So much easier!
I only had brown sugar the last time I made this recipe (see above photo) but I usually use white sugar.