Pickled carrots
A great staple to have around
Use a vegetable peeler to create thin strands of carrot
Mix with rice wine vinegar, salt, and sugar to taste
Let sit for at least 30 minutes and store in the fridge for a week or more
Use anywhere you need a bit of acid:
Throw into salads
Serve with a Tofu rice bowl for a colorful addition
See also: Pickled red onion