Sour carrots

Place a few carrots casually into a relatively deep storage container (I also simply rinsed the carrots with water, ensuring that they didn't have a speck of oil on them).

An appropriate amount of rice washing water, but it must cover the carrots (this is the clear water after rinsing the rice, without any other treatment, this process ensures that not a bit of oil is stuck).

One spoon of white sugar to promote fermentation (about 10 grams).

One spoon of salt, disinfect (about 10 grams).

If you want to make good sour carrots with a bit of the spicy taste of pickled chili, you can buy one yuan worth of pickled chili and pour both the juice and the pickled chili into a storage box (if you only want plain sour carrots, you can skip it).

This is what it looks like after all the ingredients have been added.

Cover the lid of the storage container and let it ferment in a cool, dark place (actually, it already absorbs the flavor in four to five days, but considering the issue of nitrite and hydrochloric acid in pickled vegetables, I generally ferment it for more than two weeks before eating).

This is a carrot from two weeks later. I took one out and cut it in half. The pickled sour carrot has a very bright color.

The texture of the carrot also becomes more resilient; after being cut into strips, it does not break easily when bent by hand. The taste is very crisp, not salty, just slightly spicy, sour, and tasty. (Although carrots can be eaten raw, I suggest cooking this pickled carrot before eating.)

I have used pickled carrots to cook various meat dishes, stew fish, make fillings, and add to soups; they are simply extremely appetizing.

I have also used this method to make pickled string beans. Because carrots and string beans have different textures, the carrots are far superior. Relatively speaking, any vegetable that has a fairly crisp texture can be pickled this way.