Korean carrots with zucchini

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to prepare Korean carrots with zucchini for the winter? Prepare all the necessary ingredients. It is better to take zucchini that is young, firm and juicy. Rinse the cans of soda in advance and sterilize them in any convenient way. How to properly sterilize jars, as well as other useful information about the preparations, read the articles at the links after the recipe.

2. STEP 2

   

   Wash the zucchini, remove the skin with a vegetable peeler or knife, and remove the core and seeds. It is better to cut the pulp into large pieces to make it easier to grate them.

3. STEP 3

   

   Grate the zucchini using a Korean carrot grater.

4. STEP 4

   

   Wash, peel and grate the carrots for Korean salads. If you don’t have such a grater, you can use a regular grater; in principle, this does not affect the taste. The only thing is that the salad will look different from the usual Korean salads.

5. STEP 5

   

   Peel the onion and finely chop with a knife. Peel the garlic cloves and also finely chop with a knife or pass through a press.

6. STEP 6

   

   Transfer the grated vegetables into a deep bowl. It is better to use plastic, ceramic or glass dishes; in metal dishes, oxidation of the salad from vegetable juice may occur. Add spices to the vegetables: sugar, salt, vinegar, vegetable oil, hot ground pepper, soy sauce, sweet paprika. If you wish, you can purchase a ready-made set of spices for Korean salads in the store; in such a dressing, all the spices are already selected in the right quantity.

7. STEP 7

   

   Mix vegetables with spices. Leave the salad in the refrigerator for a couple of hours so that it is well soaked.

8. STEP 8

   

   Place the salad in pre-sterilized jars. Cover the jars with lids and place in a pan of water with a cloth at the bottom. Sterilize 0.5 liter jars of salad for about 15 minutes. Then immediately roll up the jars with their lids, turn them upside down and leave them until they cool completely, wrapping them in a blanket. Then store the salad in the pantry or refrigerator. Bon appetit!

Comments on the recipe

NiCa

06.11.2023

4.6

This preparation for the winter is excellent and, most importantly, not trivial. Thank you. I also liked the recipe for Korean zucchini with carrots.

tatyanochka2022

06.11.2023

4.9

I prepared zucchini according to the recipe for Korean-style carrots with zucchini for the winter. Having prepared the vegetables according to the list, I chopped them and placed them in a deep bowl, added salt, sugar, red pepper, soy sauce, vegetable oil and vinegar. I mixed everything and put it in the refrigerator for 2 hours to let the salad brew. Then she put it in jars, which she then sterilized, closed with boiled lids and put under a warm blanket. I made the preparation at the beginning of the week. Today, when six days had passed, I opened one jar and tried it - it was very tasty! The vegetables are juicy, crispy, well soaked in juice, pleasant to the taste - with sourness and spice. The recipe is wonderful! I recommend it to everyone! Thank you very much!