Method 1: 1) 10 carrots, peeled and washed. Salt suitable amount. The exact ratio of carrots and salt is about 100:2 (weight ratio, not volume ratio haha) 2) Cut the carrots into small pieces and sprinkle with salt. 3) Stir the carrots and salt, press a weight on top and leave for 2 hours, stirring once in the middle, so that the pickle is even. This picture is a little unclear to see haha, I was in the carrots covered with a small pot lid, and then a large bowl filled with water pressed on top 4) 2 hours later, carrot pieces become soft, out of the water, that is, pickled, rinsed with water, and then leave for half an hour, drained. 5) While draining, in a small saucepan, add 1/2 cup water, 2 tbsp flour, 2 tbsp pickled shrimp, and bring to a boil over medium heat, stirring, until it becomes a paste, turn off the heat, and allow to cool. While boiling, stir frequently, otherwise the paste will be easily burnt. 6) Into the cooled paste, mix 6 cloves of garlic, a thumb-sized piece of ginger, 4 tbsp of chili powder, a handful of green onion, a handful of leek, 2 tbsp of sugar, mix well. 7) Stir together with the cubed carrots. 8) Bottle, cover tightly and keep in a "dark" place (I keep it in the kitchen cupboard). After 2 or 3 days you can eat it. Note: 1) Regarding salt, if you don't have coarse salt, regular salt will do:) 2) Regarding the pickled shrimp (as shown in the picture), you can buy it at Korean stores, but if you can't, you don't have to use it, I didn't use it in my previous kimchee, and it tasted good too. When Koreans make kimchi, it seems that they often put a kind of "Anchovy Sauce" (Anchovy Sauce), but I didn't use it. I didn't use it, but I think it helps the fermentation and makes the kimchi taste "thicker", right? I don't know much about it, hehehe 3) It looks like a bit of a pain in the ass, but it's actually okay. It takes a bit of time to pickle the carrots, but you don't have to keep an eye on them once they're pickled.

Pickled carrots pickle method two

Method 2: 1, boil a pot of water, placed 1 day; 2, will radish, cowpeas, bitter melon, cabbage bang bang and other usually pickled vegetables washed, thoroughly dry the surface of the vegetable water (note that the vegetables are not sun-dried, but only natural air-drying of the surface of the wet water); 3, cut the good vegetables into the altar, add salt (can not be too little, but also not too much, you can taste), and then add a little bit of salt. But not too much, you can taste), ginger, and then poured into the first day of boiling cold water, water to submerge the vegetables; 4, the altar bowl lid buckle on, the bowl rim filled with water, isolate the air; 5, placed 10 days or so on the good; eat with clean chopsticks to clip some of the way out, be sure not to dip the oil! ; later you can always add some new vegetables into it, while adding a little salt, pickle water do not change, the more Chen soak the flavor of the better, and soak the shorter time;

Pickled carrots pickles method three

Method 3: first boil the water, add salt, it is best to put more salt, and then let the water cool down. Pour it into a container, the container is best to choose a special pickled food one. Wash the radish, blow dry, use clean non-stick oil chopsticks, put the radish in order into the container, cover the lid, it is best to choose a better sealing effect of the lid. It will be ready to eat in about half a month. During this period, it is best not to open the lid, and use clean, non-sticky chopsticks to take it when eating.

Pickled carrots pickle method four

Method 4: 1, first cut the width of 0.5 centimeters long 4 or 5 centimeters of the strip 2, mixed with salt, while mixing with the hand rubbing (put half a day) 3, wrapped in gauze and squeezed out the water, 4, air-drying, 5, to eat with a little soak in water, washed and mixed with seasonings!6, dish open to eat!