Separate carrot roots from leaves.

I organize soft leaves to be tough to eat and yellow leaves to be thrown away.

Just use small carrots and cut large carrots lengthwise into quarters.

Put carrots and leaves in a cleanly washed bottle.

We used salt yeast to add ingredients and salt to grape vinegar.

You can use regular sea salt instead of salt yeast.

And pour all the carrots into the jar. At this point, the contents are all poured out.

It doesn't go bad if you fill it up like this.

You can eat it after closing the lid and refrigerating it for 3 days at room temperature. I opened it a month later, and using natural vinegar, the rice yeast of vinegar and salt malt reacted and created a candle screen. It prevents the difference between the mold and the mold that has gone bad. If it's a chewy jelly texture, it's called Chomak. If you have some black spots stuck in it while it's mushy, you should throw it away because it's a harmful fungus.

Let's get rid of the beginning

There is a pretty pink carrot pickle underneath. You can still see the rice grains (rice yeast) using the ground salt yeast, which is still there. Carrot pickles are delicious if you eat them as they are, but it's delicious even if you cut them a little bit when you make a salad