Korean salad for winter

40 min.
4 servings
Korean salad for winter
jchizhe, stock.adobe.com
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For such a salad, you will definitely need a shredder, a grater for Korean carrots, or at least a vegetable peeler. The whole secret is in the finest cutting of ingredients, thanks to which they are even better soaked in marinade.

Ingredients

Step-by-step cooking recipe

Grate on a Korean grater or chop carrots, cucumbers and zucchini in a similar way.

Thinly slice the onion, garlic, bell pepper and chili into strips, and put all the vegetables into jars.

Bring the water to a boil and add salt, sugar, peppercorns and vegetable oil to it. Boil for 2 minutes and pour in the vinegar.

Add all the remaining spices to the marinade, mix thoroughly and pour over the salad.

Sterilize the jars for 10-15 minutes in a saucepan with water and roll up.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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