Ingredients:

• 1lb of sweet thick carrots
• 1-2 garlic cloves
• Crushed red pepper to taste
• Peppercorn medley, including coriander, black pepper and allspice, to taste
• 1/4 cup of vegetable oil, I used sunflower oil
• 1 tablespoons of 6% vinegar
• 2 teaspoons of sugar (optional)
• 1 teaspoon of salt

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Peel all carrots and julienne it using thin julienne slicer, put all carrots to a mixing bowl:

   

3. Salt carrots:

   

4. Add sugar, mix, and press carrots with your hands few times to soften then (and produce a bit of juice):

   

5. Mix vinegar in and set bowl aside for about 30 mins:

   

6. Pour crushed red pepper and crushed peppercorn medley in the middle spot of the carrot bowl:

   

7. Pour oil to a pot with long handle, peel garlic; gently press down on garlic with the flat side of the knife to flatten it, and add flatten garlic cloves to the pot:

   

8. Put pot with oil and garlic to burner, warm up oil almost to the temperature of boiling (but it shouldn’t boil); carefully remove garlic from the oil (use wooden spoon or so, not metal) and then pour hot oil over peppers:

   

9. Mix everything, cover the bowl and set it at room temperature for about 12 hours:

   

10. After that Korean style carrots are ready, you can consume them right away, or store in fridge for later use: