Ingredients: - 1 cucumber - 1 carrot - 2 tablespoons of salt - 1 tablespoon of sugar - 1/4 cup of rice vinegar Steps: 1. Slice the cucumber and carrot into thin rounds or strips. 2. Place the cucumber and carrot in a bowl and sprinkle the salt over them. Massage the salt into the vegetables for a few minutes. 3. Let the vegetables sit for about 30 minutes, allowing them to release their liquid. 4. Rinse the vegetables under cold water to remove excess salt. Squeeze out any remaining liquid. 5. In a separate bowl, mix together the sugar and rice vinegar until the sugar dissolves. 6. Add the vegetables to the vinegar mixture and toss to coat. 7. Transfer the vegetables to a clean jar and press them down firmly to remove any air bubbles. 8. Seal the jar and let it sit at room temperature for 1-2 days to ferment. 9. Once fermented, store the tsukemono in the refrigerator. Enjoy your homemade cucumber and carrot tsukemono!
