How to pickle carrots

There are many folk methods for pickling carrots, and each is different. Here are a few of them.

Pickled carrots method 1

Method 1: 1) Peel and wash 10 carrots. Add salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio). 2) Cut the carrots into small pieces and sprinkle with salt. 3) Mix the carrot pieces and salt evenly, press a heavy object on top, and leave it for more than 2 hours, stirring once in the middle, so that it can be pickled more evenly. This picture is a bit unclear, I put a smaller pot lid on the carrots, and then pressed a large bowl filled with water on it. 4) After more than 2 hours, the carrot pieces become soft and water comes out, which means they are pickled. Rinse with clean water, leave it for another half an hour, and drain the water. 5) While draining, find a small pot, put in half a cup of water, 2 spoons of flour, and 2 spoons of pickled dried shrimps, stir and boil over medium heat, and finally it will become a paste. Turn off the heat and let it cool. When cooking, remember to stir frequently, otherwise it will easily stick to the pot. 6) After the paste has cooled, add 6 garlic cloves, a thumb-sized piece of ginger, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped chives, and 2 tablespoons of sugar, and mix well. 7) Mix with the carrot pieces. 8) Bottle it, cover it tightly, and place it in a "dark" place (I put it in the kitchen cabinet). It can be eaten after 2 or 3 days. Note: 1) Regarding salt, if there is no coarse salt, ordinary salt will do:) 2) Regarding pickled dried shrimps (as shown in the picture), you can buy them in Korean stores. If you can't buy them, you don't have to use them. I didn't use this when making kimchi before, and it tasted good. When Koreans make kimchi, they seem to often add a kind of "anchovy sauce", but I didn't use it. These things are all to help fermentation and make the kimchi taste "thicker", right? I don't really understand, hehe 3) It looks a bit troublesome, but it's actually okay. It does take a little time to pickle the carrots, but after that you don’t have to worry about them or keep an eye on them all the time.

Method 2 for pickled carrots

Pickled carrots method 3

Method 4 of pickling carrots