Pickled carrots not Korean style
4 servings
30 minutes
Recipe from chef Andrey Korobyak.
Calories50.8kcal
Proteins1.8grams
Fats0.2grams
Carbohydrates10.9grams
1
Grate the peeled carrot on a grater for Korean carrots or slice it into thin strips with a vegetable peeler.
- 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.
- 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.
