Peel off Papaya skin, cut into quarters along its length, remove all the seeds and inner strings/membrane.
Wash and Slice papaya quarters evenly into 1/8 inch thick pieces.
Peel/Scrape off carrot skins.
Wash and Slice carrot into 1/8 inch thick.
In a large non-metal container, mix sliced papaya/carrot piece with 1 Tbsp salt.
Fill container with cold water, enough to cover papaya and carrot pieces, stir to make all salt dissolved.
Let soak for about 20-30 minutes, this will help remove papaya scents and gummy stuff while enhancing both carrot and papaya crunchiness.
Strain salt water, rinse, wring lightly and place all papaya and carrot pieces into a basket to let them air-dried.
Now, in a non-metal container, add rice vinegar and sugar (ratio is about 2 : 1), adjust depend on your preference of the sour to sweetness level and how big your papaya is.
Add papaya/carrot, stir and mix them. Let sit for 30 minutes or until fully absorbed.