How to make delicious Korean-style carrots for the winter
Korean-style carrots have been a part of our diet for many years. Their piquant, vibrant flavor is perfect for many fresh or cooked vegetable salads, or simply as a side dish. If you have a bountiful carrot harvest, we highly recommend making Korean-style carrots in jars. This delicious recipe and detailed step-by-step preparation will help you quickly and effortlessly prepare a flavorful, juicy, and healthy vegetable salad. It's important to grate the root vegetables correctly—using a special grater, lengthwise. A salad grated on a regular coarse grater won't be as tasty.
Before cooking less-than-juicy carrots, soak the peeled roots overnight. This will ensure the marinade penetrates the salad completely. Not all ingredients penetrate deeply, even when preserving for the winter.
Cooking time: 1 hour.
That makes 2 jars of 0.5 l each.
Ingredients:
- carrots – 1 kg;
- garlic – 7-8 cloves;
- refined sunflower oil – 50 ml;
- vinegar 6% - 2 tablespoons;
- sugar – 2 tablespoons;
- salt – 1 tbsp;
- coriander – to taste;
- onion – 1 pc;
- ground black pepper – to taste.
How to cook Korean-style carrots in jars
Grate the carrots along the grain. The longer you grate the carrots, the tastier the salad will be.
Add salt, sugar, and let sit for a few minutes. When the mixture releases juice, add vinegar and oil. Let marinate for about half an hour. To get delicious Korean-style carrots in jars for the winter using this recipe, the first 30 minutes of cooking are crucial.
Chop the garlic, but leave the coriander (1 teaspoon) whole. Fry the coriander in a small amount of oil for 30-40 seconds. Add the oil and spices along with the raw garlic to the carrots. It's best to chop the garlic after crushing the cloves with a knife blade. Pressing it through a press or grating it will give the salad a strong aroma and an overly pungent flavor. Add black pepper.
Cut the onion into half rings and fry until golden brown. Mix the onion and carrot. Taste the salad for salt and sugar. Adjust the seasoning to taste.
Place the salad in dry, sterilized jars, pressing lightly. A little liquid should come out on top.
Seal the salad jars with hot, sterilized lids and place them in a dry, dark place to cool. Be sure to wrap them in a warm blanket and let them cool slowly.
You can store Korean-style carrots in jars for the winter for a year, and you can try them after a month.
Bon appetit!