This recipe is a similar variation of Korean carrot salad.
Ingredients: Carrot, Salt, Sugar, Crushed Pepper Mix, Red Hot Ground Pepper, Turmeric, Mustard Seeds, Marjoram, Roasted Ground Coriander, Garlic, Apple Cider Vinegar 6%, Vegetable Oil
Cooking method:
Peel the carrots and grate on a special grater for carrots in the "Korean" way. Add salt. Mix. Make a well in the center and add sugar. Pass the garlic through a press. Fry a little coriander and chop. Add spices and garlic to the oil (you can add garlic not to the oil, but to the carrots on top of the sugar).
Heat the oil (it should not boil, but as soon as it starts to "smoke" remove from heat). Pour the oil into the carrots for sugar (or if garlic is added, then pour over the garlic). In our version, we filtered the oil through a sieve, but in the original recipe, the oil is added to the carrots along with spices. Add vinegar. Mix.
Put the carrots in a jar. Pour in the carrot juice. Put in the refrigerator for 1 day. Pickled carrots are ready!
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