large carrots, peeled and cut into 3/8×4-inch sticks (You can also use baby carrots.)
coarse sea salt
1 2/3 cups
unseasoned rice vinegar
Combine salt, vinegar, sugar, garlic, and ginger and stir until the salt and sugar dissolve. Add the carrots and let marinate for at least 3 hours, preferably overnight, before serving. The thicker the carrots, the longer it will take for the flavors to develop.
Store in an airtight jar and refrigerate for up to one month.