Place the carrots in a bowl and toss with the salt. Allow to sit for 1 hour. Drain well.

Meanwhile, combine the vinegar, brown sugar, and chili flakes in a small saucepan. Heat over moderate heat until the sugar dissolves. Allow to cool to room temperature.

Add the vinegar mixture to the carrots and toss well. Allow to marinate for 1-2 hours before serving, or store covered in the refrigerator for up to 2 weeks.

Notes: These pickled carrots make a wonderful condiment with curry, and add a tangy, sweet and sour note to salads.