Korean carrots for the winter with seasoning recipes. We prepare fragrant Korean carrots for future use (for the winter)

Healthy eating starts with vegetables, because they contain many useful microelements and vitamins. As is known, korean cuisine famous for its diversity vegetable salads, which can be eaten as in fresh, so cook for later. Among various salads, Korean carrots, which can be stored in a jar, take their place of honor. Carrots are an essential vegetable for daily use.

Korean spicy carrots

If you decide to cook spicy version, then you will need:

• carrots – 5 kg
• garlic – 300 g
• onions - 2 pieces
• vinegar 70% - 30 ml
• vegetable oil- 100 ml
• salt - 15 g
• sugar - 4 teaspoons
• dried cilantro - 2 tablespoons
• red and black ground pepper- 1 teaspoon each

Preparation:

1. Keep in mind that this salad has a very simple recipe and does not take much time to prepare, so even a kitchen novice can easily prepare it. The first step is washing the carrots. Vegetables should be washed under running water, then peeled and grated. A regular grater cannot be used because good result will not be.
2. Be sure to use a grater designed for this salad. The carrot slices should be very thin and long.
3. The second step is seasoning the carrots. Season the finished carrots with sugar and salt, mix well, and leave for 20 minutes. Then add black and red pepper, mix again and leave for 20 minutes. Then add vinegar and mix thoroughly so that all the seasonings are absorbed into the carrots. Leave for another 30 minutes.
4. While the carrots are pickling, you need to heat the vegetable oil, add finely chopped onion and fry until the latter turns golden. When the onion is ready, you need to remove the dried cilantro and put it in the oil. We search the cilantro for another minute and add it to the carrots along with the onion. Leave the finished mixture for 20 minutes and add chopped garlic at the end.
5. The finished salad should be mixed well and that’s it. Glass jars must first be thoroughly washed, sterilized, and filled ready-made salad and roll up. Attention, the workpiece must be stored in a cool place.

Korean regular carrots

When there is snow and frost outside, you want to stay at home and eat something delicious. Every housewife has in her closet delicious preparations, one of which is Korean-style carrot salad.

To prepare this version of the salad you need:

• carrots – 2 kg
• onions – 3 pieces
• garlic – 2 heads
• vegetable oil – 1 cup
• boiled water – 0.5 l
• salt – 1 tablespoon
• vinegar 70% - 2 tablespoons
• granulated sugar– 4 tablespoons
• seasoning for this salad - 1 package

Preparation:

1. The preparation of this version of the salad differs from the previous one. The first step is preparing the filling. To do this, take a deep plate, pour out the water, then add vinegar, sugar and salt.
2. Then stir well until done. After the filling is ready, proceed to the carrots.
   The carrots must be washed, peeled and grated. Divide the finished filling in half, pour half onto the carrots, mix and leave for 3 hours. After the set time, grate the garlic and add it to the carrot mixture, mix again and make a funnel in the center.
3. At the same time, prepare the seasoning from the packet and fry the onion in vegetable oil until tender. First add seasoning to the center of the carrot mixture, then fried onion. At the end, mix everything and fill pre-sterilized jars. Winter preparations should be stored in a cool place, preferably in the refrigerator.

Korean Instant Carrots

We present the third and easiest recipe for Korean carrot salad. You can leave this type of salad for the winter, or try it in a few days.

Ingredients:

• carrots – 1 kg
• garlic – 1 head
• hot red pepper – 1 piece
• salt – 4 tablespoons
• sugar – 6-7 tablespoons
• regular vinegar - 3-4 tablespoons
• vegetable oil – 1 cup
• water – 0.5 l

Preparation:

1. Carrots must be prepared as in previous versions and mixed with chopped garlic. Then we take pre-washed jars, put in a slice of hot red pepper and add the carrot mixture.
2. We fill the jars boiled water and leave to cool for 10-15 minutes. During these minutes we prepare the filling. Mix water, salt, sugar, vinegar and vegetable oil, mix well and bring to a boil. At the end we drain plain water from the jars, add the prepared hot filling there, and immediately close the jars. The jars must be turned over and left like that for a while.
3. Experienced housewives prepare this salad because of its unique aroma and color. A bright orange salad can not only decorate your everyday table, but also your holiday table.

Korean carrot recipe

Do Korean carrots– it’s not a difficult matter. The cooking process takes only 15 minutes, plus a day for the marinade. Agree that 24 hours and 15 minutes for such a delicious dish, made independently with love at home, is quite a bit. What do we need to make Korean carrots?

Ingredients:

• Fresh carrots 1 kg;
• Garlic 4-5 cloves;
• Red and black pepper 4 small spoons;
• Vinegar 9% 2 large spoons;
• Salt one and a half small spoons;
• Sugar half a large spoon;
• Vegetable oil 50 g.

In addition, in order for Korean carrots to be successful, in addition to the products, you will need to purchase a special grater. Using it, you can chop the vegetable into long thin strips, as required for this recipe.

Step-by-step cooking scheme:

1. We clean our main vegetable.
2. We grate the root vegetable in long strips on a special grater, which was mentioned above.
3. Add salt, sugar and vinegar. This is the basis of any marinade for Korean carrots, no matter how many recipe variations there are. Leave the dish to marinate in these spices for 30 minutes until the juices release.
4. After this time, the seasoning for Korean carrots comes into play. Add about 2 teaspoons of black pepper and the same amount of red - this is what gives it that unique flavor. spicy taste. What makes Korean carrots Korean carrots. We also add finely chopped garlic for additional flavor and spice. In general, seasoning for Korean carrots is a flight of fancy. Each cook adds something to his own taste: some coriander, some paprika, some onion... Experiment based on your preferences.
5. Heat the oil in a frying pan, but do not boil. And then we add it to the almost finished snack.
6. We leave the finished salad overnight, or even better, for a day, to marinate. After 24 hours you can already enjoy the taste!

Korean carrots for the winter

We found out how to make Korean carrots at home. But what if you have neither the time nor the desire to cook it every time? Prepare for future use! We present to your attention instructions according to which you can prepare Korean-style carrots for the winter. And one cold evening, wanting spicy carrots, all you have to do is reach out and take out a jar of this wonderful snack.

How to cook Korean carrots for the winter at home? The set of ingredients for the preparation does not differ from standard recipe this salad. But there will be differences in the cooking scheme.

Preparation:

1. We clean and grate the root vegetable as described in the instructions above.
2. Chop the garlic and add to the carrots. Mix well and transfer it all into jars.
3. Pour boiling water over the resulting mixture and leave for 10-15 minutes.
4. After this, you need to take water into a separate container and add sugar, salt, vinegar and oil.
5. Now you need to put the marinade preparation on the fire, and after it boils, cook for another 1 minute.
6. We drain the previous water from the jars with carrots, and immediately, without taking breaks, fill it with the prepared marinade.
7. All that remains is to add pepper or some additional spices at your discretion to the almost completed preparation, and you can roll up the jars.
8. We turn the resulting preparations over, wrap them in something warm and leave our future snacks to “rest” for several months until they cool completely.

Korean carrots for the winter without cooking

Ingredients:

• 2 kg carrots,
• 3 onions,
• 1-2 heads of garlic,
• 500 ml cold boiled water,
• 2 packets of Korean carrot seasoning,
• 1 stack vegetable oil,
• 4 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• 2 tbsp. l. vinegar essence.

Preparation:

1. Grate the carrots, set aside for now and make the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate it on a fine grater and mix with carrots.
2. Add Korean carrot seasoning. Finely chop the onion and fry it in vegetable oil until slightly golden brown and straight from the frying pan, without allowing it to cool, add it to the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this aromatic mixture. Pour a little juice into each jar on top and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Korean carrots for the winter with hot peppers

Ingredients:

• 1 kg carrots,
• 8 cloves of garlic,
• 1 small piece hot pepper Chile,
• 500 ml boiled water,
• 7 tbsp. l. Sahara,
• 5 tbsp. l. salt,
• 250 ml vegetable oil,
• 3.5 tbsp. l. apple cider vinegar.

Preparation:

1. Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juice. Place a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass.
2. Next, fill the contents of the jars with boiling water, cover the top clean towel and leave again for 10-15 minutes. To pour, pour water into a small saucepan, add sugar, salt, vinegar, vegetable oil, stir everything until the sugar and salt dissolve, and place over medium heat.
3. Bring the solution to a boil, then reduce the heat and simmer the mixture for another couple of minutes. Drain the water from the jars, pour the hot marinade over the vegetables and roll up the lids.

Korean carrots for the winter with coriander

Ingredients:

• 2 kg carrots,
• 8 cloves of garlic,
• 2 tsp. coriander (not ground, but whole),
• 2 tsp. salt (with top),
• 2 tsp. sugar (with top),
• 2 tbsp. l. vinegar,
• 6 tbsp. l. vegetable oil,
• seasoning “Mixture of 5 peppers” - to taste.

Preparation:

1. Place the grated carrots in a deep bowl and pour in the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like it spicy, you can add more garlic, hot red pepper to taste, and add a little more vinegar. The main thing is not to overdo it! Leave the carrots drenched in the aromatic dressing in the refrigerator for a day so that they infuse and release more juice, do not forget to stir them from time to time.
2. After a day, compact the Korean carrots tightly into clean, sterilized jars so that the juice on top completely covers the carrots. Then sterilize 0.5 liter jars in boiling water, covering them with lids, for about 15 minutes after boiling. Roll up the finished jars with salad with lids, turn them upside down and cover warm fur coat, leave until completely cool.
3. The salad prepared according to this recipe keeps well in a cool, dry place for a year. And even if it is not so fresh and crunchy, the carrots had plenty of time to soak in the aromas of the seasonings and absorb all the subtleties of their flavors. This salad is like expensive wine, it takes time to appreciate it.

A very easy-to-prepare recipe, especially for novice housewives, whose originality can hardly be denied. Korean carrots for the winter in this version turn out to be very spicy and more similar to traditional dishes Korean cuisine.

Korean spicy carrots for the winter

Ingredients:

• 2.5 kg carrots,
• 150 g garlic,
• 1 large onion,
• 15 ml 70% vinegar,
• 50 ml vegetable oil,
• 1 tsp. salt (without top),
• 2 tsp. Sahara,
• 2 tbsp. l. dried cilantro,
• ½ tsp. ground black pepper,
• ½ tsp. ground red pepper.

Preparation:

1. Mix grated carrots with sugar and salt and leave for 20 minutes. Add the two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, after stirring, leave to infuse for 30 minutes. In the meantime, fry finely chopped onion in a frying pan with hot vegetable oil until golden brown.
2. Add the onion to the carrots, and add the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the pressed garlic to the carrots. Mix the resulting mass well, and you can immediately place it in dry, pre-sterilized jars and roll up the lids.
3. Let the salad cool and store it in a cool place.

Calories: Not specified
Cooking time: Not specified

Korean-style carrots without sterilization are not only a significant money saver, but also tasty and vitamin preparation for the winter. It is probably difficult to find a person who would be indifferent to this dish. Spicy spiciness and delicate combination seasonings give ordinary carrots a simply gorgeous taste. Preparing this does not take much time, since there is no mandatory process of sterilization of the preserve, which significantly speeds up its preparation. The recipe without sterilizing carrots is prepared very quickly.

- carrots – 700 gr.,
- vinegar – 45 ml.,
- vegetable oil – 50 ml.,
- sugar – 1 tsp,
- salt – 1 tsp,
- cilantro – 1 tsp,
- garlic – 60 gr.,
- black and red ground pepper - to taste.

Step by step recipe with photo:

Additional Information
Instead of the above spices, you can use ready-made seasoning for Korean carrots.
Cooking time – 2 hours 40 minutes, yield – 0.5 liter jar.

Cooking correctly and tastefully (step by step instructions)




1. Peel the carrots, wash them and chop them on a grater to Korean dishes. True, today a new product has appeared in stores - a special knife specifically for preparing such carrots. According to numerous reviews, it is much more convenient than a shredder, as it allows you to cut vegetables into thin and long strips, which is very difficult to achieve with a grater.




2. Add sugar and salt to the chopped vegetable and mix, leave to brew for half an hour.




3. Now add vinegar, oil and stir again.

How can carrots be kept juicy for a long enough time? There is such a recipe! Called Carrot in Korean for the winter. Tell me why read recipe, cook at home if delicious Is it prepared at the market and can you buy it ready-made in supermarkets without wasting time on it? But we will prepare carrots at home, without various flavor enhancers and without frying, thereby they will be more healthy and all the vitamins will be preserved. This recipe can be used as the basis for many salads and main courses. What can I say, let's get started!

So, we will need:

• a grater for Korean carrots (we can’t do without it, I advise everyone who doesn’t have it to buy it. It’s a wonderful thing!);
• juicy, young carrots - 3 kg;
• onion – 500 gr;
• garlic – 2 heads;
• sugar – 100 g;
• vegetable oil – 100 g;
• special salt for canning – 2 level tablespoons;
• vinegar 9% - 100 ml;
• spicy seasoning for Korean carrots – 2 tbsp. l.;
• coriander - half a teaspoon.

Let's get started:

Grate the carrots, it's quick, it took me 20 minutes. Then we proceed to the onion, cutting it into thin half rings. For those who do not use onions in dishes, I advise you to grind them in a food processor or blender. Immediately pour the onion with vegetable oil (it is better to use refined oil so that various preservatives do not release) and set on the stove to fry until transparent. In our case, you should not fry until golden crust. Using our proportions, we take two heads of garlic and pass them through a press. Add spices to this mixture. If you are not a fan of spice, then 1.5 tbsp is just right. l. seasonings Salt the mixture and add sugar.

Combine the resulting mixture with onions and hot oil and remove from heat. The aroma was wonderful, beyond words! Why are we doing this? To make the sauce more piquant and rich, so that it saturates all the carrots.

Pour hot spices over the carrots, then add vinegar. Since 3 kg of grated carrots turns out to be bulky and difficult to mix, I do it with my hands. Be careful, it's hot! We mix thoroughly, we need the carrots to give juice, this is why we need juicy and fresh fruits. Leave for 20 minutes.

To prepare carrots for the winter, you need to take care to sterilize the dishes, otherwise the finished dish will be recipe, which looked delicious, it will simply disappear.

Heat the oven to 50 - 60 degrees, set the jars to warm up for thirty minutes, and wait.

The carrots became soft, “sat down” and released juice. Place into jars, pressing tightly. Sterilize the lids for 5 minutes and roll up the jars.

The salad is prepared quickly. You can try it the next day!

Options to prepare carrots for the winter a huge variety, but believe me, this one recipe you will repeat again and again. Your beloved family will be delighted. After all delicious!

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Main news

Marina Dokicheva.

“Korean-style carrots” are one of the most delicious and favorite cold vegetable snacks among the dishes on the table, which is in high demand among people different ages at any time of the year, on holidays and weekdays, prepared by housewives according to homemade recipe or bought in a supermarket " Ready meals and semi-finished products" and prepared by professional chefs.

It's spicy and tasty dish from fresh carrots with spicy seasonings cannot be confused with any other food, aroma allspice and coriander, crispy sweet-salty long straws, shaved from orange root vegetable carrots. Korean carrots simply melt in your mouth and sometimes it seems impossible to stop, you want to try them in combination with cold cold cuts, sausages, boiled pork, carbonate and raw smoked fish and smoked delicacies(salmon, halibut, salmon). In combination with hot dishes, Korean carrots can be used as a side dish, and they can also be consumed as independent dish– this is original cold salad and a snack accompanied by alcoholic drinks.

When preparing Korean carrots, many housewives use ready-made commercial seasoning, which correct proportion consists of a mixture of coriander, sweet red pepper, chili pepper, garlic, basil, salt and sugar.

This greatly simplifies the process of preparing delicious cold snack, because it is very fast and consists only in grate fresh carrots on a special grater, you can also use a regular large kitchen grater for vegetables. Then you should mix the carrots with the prepared seasoning from the bag, previously diluted in hot vegetable oil mixed with food (apple) vinegar. Leave the prepared Korean carrot mixture in the refrigerator, and after a couple of hours you will have a wonderful, refreshing, spicy and tasty salad.

We offer a recipe winter harvesting Korean carrot salad at home. To prepare it we will need raw materials, seasonings, glass containers, a little free time and the desire to cook and please yourself and your loved ones with a very tasty meal. In winter, this appetizer will diversify your table and satisfy the most sophisticated taste requirements.

Product consumption:

• Fresh carrots - 3 kilograms.
• Korean carrot seasoning – 1 sachet or: 1 teaspoon ground mixture of peppers (black, red, white, allspice) and 2 tablespoons ground coriander and 1 teaspoon ground basil.
• Granulated sugar – 200 grams (1 cup).
• Table salt – 2 tablespoons.
• Vegetable refined oil- 100g.
• Food vinegar 9% (apple) – 100 grams.
• Fresh garlic – 2 heads (12 cloves).

Product yield: 3.5–4.0 liters of Korean carrots.

If desired, you can add onions in the amount of 0.5 kilograms, but this is not mandatory. Recipe canned snacks for the winter, “Korean-style carrots” consists of the following steps:

Let's start the process preparing a delicious salad and consider specifically each step of the “Korean-style carrots for the winter” recipe.

1 step. Preparation of raw materials according to the recipe includes:

Carrot

Selection of whole root vegetables fresh carrots and it is desirable that they are smooth and long. This salad is suitable for any fresh carrots, it doesn’t matter if you dug it up in your garden or bought it in a store, the main condition is the absence of rot and severe damage from the wireworm pest or mechanical flaws.

my carrot root vegetables and if necessary, if it is very dirty and covered with dried earthen crust, then it must first be soaked in water so that the earth gets wet. We clean the root vegetables with a brush.

We clean the root vegetables and cut off the top layer of the outer skin with a special string knife.

My cleaned ready carrots in running water and place in a colander to drain excess water. In a special grater, grate the carrots along the root into long pieces-straws.

Garlic

1. Separate the garlic heads into cloves and remove the hard husks.
2. Wash peeled garlic cloves in running water.
3. Press the cloves into a press or garlic press.

Onions (taste preferences)

• Onion peel, remove and remove dry skin.
• Wash the peeled onion bulbs in running water.
• We cut the onions into small pieces.

The raw materials for the recipe for preparing “Korean-style carrots” for the winter are ready.

Step 2. Preparing glassware for canning for the winter

Choose glass jars, it is better to take a small volume from 0.5 to 1.0 liters.

When opening canned products, it is recommended to consume them within 24 hours to avoid food poisoning.

I wash glassware very carefully hot water so that there is no dirt left inside. It is necessary to prevent all possible ways of development of harmful bacteria, otherwise botulism bacilli may form in hermetically sealed canned food.

For cleaning glassware better use baking soda or detergent for dishes with surfactants that have antiseptic properties and hot water.

Glassware and metal lids with rubber seals must be steam sterilize boiling water for at least 10 minutes for half-liter glass jars. The sterilization time of glassware depends directly on the volume; the larger the volume of glassware, the longer time sterilization.

Place the sterilized glassware on the table and cover with sterilized metal lids with rubber seals. Glassware and lids According to the recipe for preparing “Korean-style carrots” for the winter, they are ready.

Step 3. Preparing salad according to the recipe for the winter “Korean-style carrots”

We take large-volume dishes, such as a saucepan or a basin, and it is better if they have an enamel coating.

We fold planed on a special grater carrots in the form of sticks, add chopped onions (optional), garlic, table salt, granulated sugar, all spices, vegetable oil and vinegar. Mix everything thoroughly and leave the salad until the next day so that it soaks and releases juice.

To speed up the process of preparing the salad, it is recommended to heat the vegetable oil and vinegar and mix them hot, then add seasonings to this hot mixture so that they reveal their aroma and release their essential oils and flavor notes.

Cover the resulting workpiece with a clean cloth to avoid the ingress of foreign objects and dust.

Step 4 Pasteurization of salad according to the recipe for preparation for the winter

Take sterilized jars and put the resulting carrot salad in them, which has already given juice. The salad should be packed tightly, as they say “all the way”, and then the remaining juice should be added to these jars with the salad.

We put the water on the fire, for these purposes you can use wide and deep dishes(pan, basin). At the bottom of the dish with water we place a woven napkin folded in several layers so that the glassware does not come into direct contact with the hot bottom. Warm water should not exceed the level of the hangers of glass jars; we put our jars with “Korean-style carrots” salad preparations in it and cover them again with lids so that everything warms up evenly.

Bring the water to a boil over low heat and we boil our jars with preparations for at least ten to fifteen minutes for half-liter cans, twenty minutes for one-liter cans, and so on. After the pasteurization time has passed, carefully remove the jars with carrot salad preparations from the boiling water and quickly seal them with lids and roll them up with a special machine for sealing canned food.

Turn the rolled up cans upside down and wrap in a warm blanket to create a “steam bath” and warm up the workpieces according to the recipe. We leave canned jars for a day until they cool completely.

Step 5 Storing canned Korean carrot salad for the winter

Rolled glass jars with canned food delicious salad from carrots The recipe should be stored like other canned goods in a cool, dry place to avoid rust on the lids.

If you are planning to open canned food With carrot salad for food for one or two days, then a jar of canned preparation can be brought and left indoors room temperature Or better yet, put it in the refrigerator.

Carrot salad for the winter, cooked according to simple recipe at home, it is in no way inferior in taste to a salad prepared by professional chefs in the most expensive restaurant.

Korean carrots for the winter

Today we will cook Korean carrots for winter storage. Recipe presented to your attention With step by step instructions and photographs.

Korean carrot prepared in this way, does not require heat treatment and sterilization, thanks to which it will retain more useful substances and vitamins, and the ease of preparation is your time and energy.

Step-by-step recipe for preparing carrots in Korean without sterilization for the winter

Advice to the hostess:

1. We prepare carrots without heat treatment or sterilization, so all utensils and equipment should be thoroughly washed with laundry soap, then doused with boiling water or boiled. Jars and lids - sterilize in your usual way.
2. If you don't have vinegar (70%), you can use vinegar (9%). To do this, reduce the amount of water and add exactly the same amount of 9% vinegar. For example: 1 tablespoon of vinegar (70%) can be replaced with 100 ml. vinegar (9%), and in this case you will need 400 ml of water.
3. For convenience, these quantities of ingredients are calculated for two different quantities of bookmarks: 2 kg. and 3 kg. carrots. If you take the calculation from 2 kg. carrots, then see the first value, if from 3 kg, then the data is in parentheses.
4. When preparing a recipe for 3 kg of carrots, you will need to prepare four liters or eight 0.5 liter jars. For 2 kg of carrots you will need 1 liter less.

To prepare Korean carrots you will need the following ingredients:

On 2 kg (3 kg) fresh carrots:

• Onions – 3 pieces (4 pcs.);
• Garlic – 1 head (2 heads ) ;
• Boiled, cooled water – 500 ml (700-750 ml ) ;
• Seasonings for carrots in Korean – 1 package (2 pcs.);
• Refined vegetable oil – 1 cup (1.5 cups);
• Sugar – 4 tablespoons (6 tablespoons);
• Salt – 1 heaped tablespoon (2 tablespoons);
• Vinegar (70%) – 1 tablespoon (1.5-2 tablespoons).

Cooking carrots in Korean:

Step 1. First of all, you need to wash the carrots well, then peel them with a knife or vegetable peeler and dry them a little.

Step 2. The prepared carrots need to be grated on a Korean carrot grater or passed through a straw attachment in a food processor, then set aside for now in a marinating bowl.

Advice to the hostess: Since we will marinate carrots according to the recipe, choose either glass or enamel dishes. It is convenient if it is a large saucepan or basin.

Step 3. While our carrots are waiting in the wings, let's prepare the marinade. In order to prepare it, you must first prepare the water. Measure the required volume of water using a measuring container and boil the water, after which it will need to be cooled. Since we will dissolve bulk ingredients in this water, namely salt and sugar, it is better if the water is lukewarm.

Tips for the hostess: if your carrots are very juicy, then take the amount of water according to the recipe; if they are a little wilted, then add another 50 milliliters.

Step 5. Add sugar to the water and salt and stir until they are completely dissolved.

Step 6. Pour vinegar into the water with salt and sugar and mix again.

Step 7. Pour the resulting marinade over the carrots, which have been in the pan or basin all this time. Mix the carrots with the marinade using a wooden spatula or with your hands, after wearing gloves.

Step 8. After mixing, set aside our carrots to marinate for 3-4 hours at room temperature. Don't forget to stir every half hour.

Step 9. While the carrots are pickling, prepare the garlic. It needs to be cleaned and then passed through a press or grated on a fine grater. Set the garlic aside for now.

Step 10. Peel the onions and cut them into small cubes. We also put it aside for now.

Step 11: After 3-4 hours, add minced garlic to the carrots.

Step 12 Mix the garlic evenly with the pickled carrots.

Step 13. Make a dimple in the center of the garlic-carrot mixture and pour Korean carrot seasoning into the dimple.

Step 14. Now take a frying pan and pour in the vegetable oil that will need to be heated.

Step 15. Place finely chopped onion in heated oil and fry it until golden brown (just don’t fry it too much).

Step 16. Now carefully lay out hot onion along with the oil into a pre-made depression in the carrot, covered with seasoning. Pour the remaining oil over the onion. This is necessary so that the hot oil and onion awaken all the aromas of the seasoning.

Step 17. All the contents of the pan now need to be thoroughly mixed, also using wooden attributes.

Step 18. Cooking Korean carrots is coming to an end. All that remains is to distribute the workpiece into pre-sterilized jars. The jars should not be too hot. Place the carrots tightly, compacting them up to the shoulders of the jar, leaving at least 2 centimeters to the top.

Step 19. After the carrots have been placed, fill the top of the jar with the juice from the pan or basin that has drained from the carrots.

Step 20. Roll up full jars or screw on sterilized lids and refrigerate.

Eat this aromatic snack it will be possible almost immediately. Let it sit in the cold for at least 6 hours, but it is better for the preparation to stand in the refrigerator for at least a week. This way it will better reveal all its taste qualities.

Be sure to store Korean carrots in the refrigerator or cool cellar. Don’t forget that we prepared it without heat treatment or sterilization. At proper storage Korean carrots will be stored all winter.

Bon appetit!

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