I love Shio-Kombu (salt-seasoned kelp) so much and always keep it in my pantry. I mix it with rice, salad, add to hot pot, etc. Shio-Kombu is so versatile!
This quick Shio-Kombu Carrot has great flavor and texture, and I can easily eat a whole large carrot myself this way. In order to release excess moisture of the raw carrot, sliced carrots are lightly seasoned and left with a weight for about 15 minutes or so. I love using Jukusei Meijin (small fermentation jar), but you can also use just a small bowl with a weight.