INGREDIENTS
2 lb
peeled carrots
2 cups
unseasoned rice wine vinegar
1 1/2 cups
water
9
long strips (about 3- to 4-inch [7.6- to 10-cm] each) of peeled, fresh ginger root
3
whole star anise
3/4 cup
raw or granulated sugar
1 tbsp
crushed red pepper flakes
1 clove
garlic, peeled and minced
1 tsp
kosher salt