How to cook delicious Korean-style carrots for the winter

28.09.2018 Winter blanks

Korean carrots entered our diet many years ago. Spicy bright taste will come in handy in many salads made from fresh or boiled vegetables, and just as a side dish. If you have a rich harvest of carrots, we strongly recommend cooking Korean carrots in jars. A delicious recipe and detailed step-by-step cooking will help you quickly and effortlessly prepare a fragrant juicy healthy vegetable salad. It is important to properly rub root vegetables - exclusively on a special grater, in length. Salad grated on an ordinary coarse grater will not come out so delicious.

Before cooking not very juicy carrots, soak the peeled root vegetables for the night. So the marinade saturates the salad completely. After all, not all ingredients penetrate deeply, even if we are talking about preparations for the winter.

Cooking time - 1 hour.

It turns out - 2 cans of 0.5 l.

Ingredients:

carrots - 1 kg;
garlic - 7-8 cloves;
refined sunflower oil - 50 ml;
vinegar 6% - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
salt - 1 tbsp. a spoon;
coriander - to taste;
onion - 1 pc;
ground black pepper - to taste.

How to cook Korean carrots in cans

Grate the carrots along the grains. The longer the carrots are grated, the tastier the salad will be.

Salt, add sugar and let stand for several minutes. When the mass gives juice, add vinegar and oil. Leave to marinate for about half an hour. To get delicious Korean-style carrots in jars for the winter for this recipe, the first 30 minutes of cooking are important.

Chop the garlic and leave the coriander (1 tsp) whole. In a small amount of oil, fry the coriander for 30-40 seconds. Add oil with spices and raw garlic to carrots. It is better to chop the garlic, after crushing the clove with a knife blade. If you pass it through a press or grate, the salad will get a pungent smell and an overly pungent taste. Add black pepper.

Cut the onion into half rings and fry until golden brown. Mix onions with carrots. It does not bother to try the salad for salt and sugar. To taste, add one or the other.

Put the salad in dry, sterilized jars, tamping a little. A little liquid should stand out from above.

Roll the jars of salad with hot, sterile lids and leave to cool in a dry, dark place. Be sure to wrap them in a warm blanket and allow to cool slowly.