There’s no need to cook it. Everyone who tries it asks for the recipe. Even if you make 100 jars, it still won’t be enough. Incredibly delicious! full recipe 👇👇

Heat the vegetable oil in a pan and fry the onion until golden.

Strain the hot oil directly over the spices and garlic on the carrots.Fruits

Add vinegar and fresh herbs.

Mix everything well until evenly coated.

Transfer to jars and press firmly.

Refrigerate for at least 3–4 hours, preferably overnight.

How to Make

Use a julienne peeler or Korean carrot grater for long, thin strands.

Massage carrots gently—do not crush them.

Ensure oil is very hot before pouring over spices to release aroma.

Pack carrots tightly in jars so juices cover them completely.Condiments & Dressings

Allow enough marinating time for full flavor development.