Wash and peel the carrot and cut into rectangular slices.
This is 200 g of sake lees. You can find it at a supermarket at the tofu and pickles section.
Tear 50 g of sake lees into small pieces on a plate. Add water, sugar and salt, cover with plastic wrap and microwave for 1 minute at 600 W.
Mix well to a thick consistency. Let to cool.
Pour the cooled sake lees mixture into a plastic bag. Add the carrot slices and rub well over the bag so that the carrots are coated with the sake lees mix.
Leave to marinate in the refrigerator.
In 4 to 5 days, the carrots will have become delicious lees pickles. Wipe excess sake lees and serve.
Story Behind this Recipe
My mother loves kasuzuke, and used to make this for me a lot. It's very easy, so I learned the recipe from her and now make it myself.
The carrots are raw, so it will be ready to eat in 4-5 days. For daikon radish and cucumber, sprinkle with a little salt, let rest, then squeeze out the water before adding to the pickling bed. It'll be ready within 24 hours. If you don't want to eat the sake lees on the vegetables, just rinse it off before eating. The sake lees pickling bed can be reused 2-3 more times. After that, you can add it to a soup or use it to marinade fillets of fish.