Pickled carrots not Korean style

4 servings

30 minutes

Recipe from chef Andrey Korobyak.

Energy value per serving

• Calories: 50.8
• Proteins: 1.8g
• Fats: 0.2g
• Carbohydrates: 10.9g

Ingredients

• Carrot: 500 g
• Salt: 0.5 tbsp
• Sugar: 0.5 tbsp
• Caraway: 0.5 tsp
• Red peppercorns: 0.5 tsp

Cooking steps

1. Grate the peeled carrot on a grater for Korean carrots or slice it into thin strips with a vegetable peeler.

   Required ingredients:

   • Carrot: 500 g

2. Add salt, sugar, cumin, and pepper (crushed with a knife), and mix well. Transfer the carrots to clean dry jars and cover with a clean cloth.

   Required ingredients:

   • Salt: 0.5 tablespoon
   • Sugar: 0.5 tablespoon
   • Caraway: 0.5 teaspoon
   • Red peppercorns: 0.5 teaspoon

3. Put in the refrigerator for 2 days. Then take it out and leave at room temperature for 1 day. During this time, the carrot will ferment and sour.

4. After that, close the jars with screw caps and store them in the refrigerator.