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 spicy and fragrant. Such a workpiece 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 fine cookery - 4 large spoons;
- vinegar dining room 9% - 3 large spoons.
The right choice of carrots
Carrots in Korean for the winter, whose recipeincludes 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, since before the roll-up the main component needs to be carefully processed.
Preparing the vegetable for pickling
To prepare a winter snack from carrotstake a few 500- or 750-gram jars and sterilize them together with metal covers. Next 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 a small piece of hot red pepper (chili).
Preparation of marinade
If all the requirements for creating an acutesnacks you will surely get delicious and juicy Korean carrots. The recipe for the winter of such harvesting 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 the carrot 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 their lids (sterilized). After that, the dishes with the workpiece should be turned upside down and left for further cooling.
How to properly serve the table
Carrots in Korean for the winter, whose recipediscussed 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 any oriental dishes, where special sharpness is needed.
