Cut the carrots in 1/2 length ways and then in half again so you have 4 pieces, then slice into lengths and cut into matchsticks. ( If you do not have a slicer refer to my 10 minute pickled carrot recipe)
Put the carrots into a colander and sprinkle with salt. Toss the carrots well to distribute the salt. Leave these to stand at room temperature for at least an hour or preferably overnight in the fridge.( in the colander sitting on a plate,to drain).
Peel and slice the ginger and julienne ( fine matchstick slices looks best, if not as thinly as possible)
Put the sugar and vinegar into a pot with the ginger (and other spices) and slowly bring to the boil, stirring occasionally. Turn down and simmer for a 2 minutes or until all of the sugar is dissolved and the liquid looks kind of shiny, just like a sugar syrup. Don't reduce the liquid, just boil and combine flavours. Set aside.
Meanwhile wash the carrots under running water to get rid of the salt. Drain well, shaking or dabbing with kitchen paper to remove all the water. You can use a lettuce spinner for this too.
Put the carrots into a container that has a tight fitting lid and pour over the warm vinegar mixture.
The carrots can be used straight away but are better the next day or in the days after that when you want something to other dishes you are making. They should be sweet and sour all at the same time.