Can carrots be a piquant appetizer? It most certainly can! Proof of concept – “Korean style carrots” salad is crunchy, spicy and sour strips of fermented carrot can be a great starter or a side bite. If you like kimchi, or if the description “crunchy, sour and spicy” sounds apealing, make this recipe, you will love it!

Wash, peel and cut the carrots into very thin stripes using a knife or a special carrot slicer.

Add sugar and salt and put some press over it for the carrots to release juice. This juice will be discarded later.

Prepare other ingredients: peel and crush garlic through the garlic press. Peel and chop the onion and chilies.

Discard the liquid from the carrots by pouring it out and squeezing the excess juice from the carrots. Add crushed garlic and mix.

Heat up oil in the frying pan. Add chopped onions, red chili pepper, coriander seeds. Fry until the onions are golden.

Sieve and discard all the elements to get only aromatic oil.

Pour the oil over the carrots, add vinegar and combine.

Leave for 2-3 hours at room temperature, then cool down in the fridge.

Enjoy!