Spicy and crunchy carrots in Korean for the winter: a recipe for step by step cooking

Carrots in Korean for the winter, the recipe of which will be considered a little further, it turns out very sharp and fragrant. Such a blank can be stored in a refrigerator or cellar for 4-7 months.

Carrots in Korean for the winter: a recipe for an acute snack

Necessary ingredients:

• Large fresh carrots - 1 kg;
• Fresh garlic large - 6-9 teeth (at personal discretion);
• Chili pepper - ½ pcs.

For marinade:

• Boiled hot water - 500 ml;
• Refined vegetable oil - 1 glass;
• Sand sugar - 6 large spoons;
• Salt small cookery - 4 large spoons;
• Vinegar dining room 9% - 3 large spoons.

The right choice of carrots

Carrots in Korean for the winter, the recipe of which includes a minimum of products, it turns out especially tasty, if you use juicy and hard root vegetables to prepare such a preparation. After all, from a stale, old and soft product it will be very difficult to make this snack, as before the roll-up the main component needs to be carefully processed.

Preparing the vegetable for pickling

To make carrots in Korean for the winter, you should definitely get a special grater. This is due to the fact that the vegetable should be shredded in the form of a thin and long straw. Carrots need to be washed well, thinly peeled off, and then grated on a "Korean" grater. Next, you need to clean the chives and chop them into a gruel.

To prepare a winter snack from carrots, you should take a few 500- or 750-gram jars and sterilize them together with metal covers. Then in a separate bowl you need to mix the grated carrot along with the garlic and crush them with your hands. After this, the workpiece should be densely laid out in jars, on the bottom of which it is recommended to place on a small piece of hot red pepper (chili).

Preparation of marinade

If you comply with all the requirements for creating an acute snack, you will definitely get a delicious and juicy Korean carrot. The recipe for the winter of such billets requires the mandatory use of a fragrant marinade. For its preparation, it is necessary to boil ordinary water, pour it over cans with vegetables and stand for 10 minutes. Then the brine without carrots should be placed again in a pan, and then butter it with vegetable oil, sugar, salt, bring to a boil, remove from heat and add 9% table vinegar. In such a composition, the marinade should be poured again on cans, and then immediately rolled up with lids (sterilized). After this, the dishes with the workpiece should be turned upside down and left for further cooling.

How to serve to the table correctly

Carrots in Korean for the winter, the recipe of which is discussed above, will be fully usable only after 30-40 days. During this time the fresh vegetable will be well saturated with a fragrant marinade, will become juicy, crunchy, spicy and very tasty. Served such a winter logs to the table as a stand-alone snack or added to some oriental dishes, where special sharpness is needed.