How to pickle carrots

How to pickle carrots? It's actually very simple. You will know after reading the content prepared by the editor.

Carrot pickles

Pickled Carrots:

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) Chop carrots into small pieces and sprinkle with salt.

3) Mix the carrot pieces and salt evenly, press a heavy object on top, and leave for more than 2 hours, stirring once in the middle, so that the pickling is more even. 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 top

4) After more than 2 hours, the carrot pieces become soft and release water, which means they are pickled. Rinse them with clean water, leave them for another half an hour, and drain the water.

5) While draining, find a small pot, add half a cup of water, 2 spoons of flour, and 2 spoons of pickled dried shrimps, stir and bring to a boil over medium heat until it becomes a paste, turn off the heat and let it cool. When boiling, remember to stir frequently, otherwise it will easily stick to the pot.

6) After the paste has cooled, add 6 garlic cloves mashed into garlic paste, a thumb-sized piece of ginger chopped into small pieces, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped leeks, and 2 tablespoons of sugar, and mix well.

7) Mix with carrot cubes.

8) Bottle, cover tightly with lid, and store in a "dark" place (I put it in the kitchen cabinet).

You can eat it after 2 or 3 days.

Precautions

1) Regarding salt, if you don’t have coarse salt, ordinary salt will do :)

2) As for pickled dried shrimp (as shown in the picture), you can buy it in Korean stores. If you can't buy it, you don't have to use it. I didn't use this thing when making kimchi before, and it tasted good. When Koreans make kimchi, they seem to often add a kind of "anchovy sauce" (Anchovy Sauce), but I don't use it. These things are all helpful for fermentation, making the kimchi taste "thicker", right? I don't really understand, hehe

3) It looks a bit troublesome, but it's actually not that troublesome. It just takes a little time to pickle the carrots, but after pickling, you don't have to worry about it or keep an eye on it.