Pickled carrots not Korean style

Grate the peeled carrot on a grater for Korean carrots or slice it into thin strips with a vegetable peeler.

Add salt, sugar, cumin, and pepper (crushed with a knife), and mix well. Transfer the carrots to clean dry jars and cover with a clean cloth.

Put in the refrigerator for 2 days. Then take it out and leave at room temperature for 1 day. During this time, the carrot will ferment and sour.

After that, close the jars with screw caps and store them in the refrigerator.