Korean-Style Cucumbers for Winter

1. 1 Cucumbers≈ $3.67 per kg 300 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Garlic≈ $10.00 per kg 6 g
4. 4 Sesame seeds 3 g
5. 5 Soy sauce 15 ml
6. 6 Chili flakes 1 g
7. 7 Ground coriander 1 g
8. 8 Sunflower oil 25 ml
9. 9 Vinegar 9% 25 ml
10. 10 Sugar 15 g
11. 11 Salt 5 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the cucumbers¹ into 1×5 cm sticks, grate the carrot² on a Korean carrot grater, and press the garlic³ through a garlic press.

2. In a bowl, mix the vegetables with the salt, sugar, soy sauce, oil, vinegar, chili flakes, coriander, and sesame seeds. Leave for 1 hour, stirring every 15 minutes.

3. Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

4. Pack the salad tightly into the jar and pour in the released juices up to the shoulders.

5. Cover the jar with the lid and sterilize it in a pot of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.

6. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.