Prepare carrots by shredding them thinly.
If you like the crunchy texture of the carrot, you can slice it thicker, but if you cut it too thick, it takes a long time to cut the liver and it might not cut evenly.

Add 0.5 spoonful of salt to the carrot and marinate it for about 10 minutes.
I put half a spoonful of salt in two small carrots.
I'm going to use it without rinsing, so it's not too salty.

Carrot laffe for sandwiches is refreshing and delicious if the lemon has a strong sour taste.
Each individual has a different taste of sourness, so squeeze the lemon while tasting it.
(Seeds may come out when squeezing fresh lemons, so squeeze them with a sieve.)
If you mix it with carrots, the sourness weakens, so it's better to mix the sauce a little stronger than you think.

Each carrot has a different sweetness, so the amount of honey is controlled according to the carrot's sugar content.
Adjust the pepper to your liking!
I used to put in whole grain when making carrot lappe, but I took it out neatly, but I like the one matured with lemon juice more.
If you like Holgrain flavor, you can add 0.5 to 1 spoonful.

If you pickle it for about 10 minutes, water will form, but you don't rinse the carrots, just squeeze the water tightly.

Pour the sauce into the carrot, mix it, and put it in the refrigerator to ripen it.
It's delicious if you ripen it for at least 2-3 hours.
It's the best if you make it in the afternoon the day before and eat it the next day.

Make cream cheese for bagels.
It's much better if you grind the skin of raw lemon on a grater and make lemon zest. I recommend putting in lemon zest.
(At this time, grind until the white part of the lemon comes out. It tastes bitter if the white part is in it.)
I wanted to eat it sweetly, so I added 3 spoons of cream cheese and 1 spoon of honey. It's kind of sweet.
Add 0.5 tablespoons of honey and adjust the amount by tasting it.

Cut bagels in half, bake in an oven or pan, apply cream cheese, and top with carrot-lape.