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Pickled carrots not Korean style

4 servings

30 minutes

Recipe from chef Andrey Korobyak.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
50.8
kcal
1.8g
grams
0.2g
grams
10.9g
grams
Ingredients
4servings
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:
    1. 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:
    1. Salt: 0.5 tablespoon
    2. Sugar: 0.5 tablespoon
    3. Caraway: 0.5 teaspoon
    4. 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.

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