Korean-Style Zucchini for Winter

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Carrots≈ $1.50 per kg 80 g
3. 3 Garlic≈ $10.00 per kg 6 g
4. 4 Ground coriander 1 g
5. 5 Ground black pepper to taste
6. 6 Sunflower oil 25 ml
7. 7 Vinegar 9% 25 ml
8. 8 Sugar 15 g
9. 9 Salt 8 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 young thin-skinned zucchini¹ into thin strips, grate the carrot² on a Korean carrot grater, and press the garlic³ through a garlic press.

2. Mix the vegetables with the salt and sugar, leave for 30 minutes, and lightly squeeze out the released juice.

3. Add the coriander, black pepper, oil, and vinegar, stir, and leave for another 20 minutes.

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

5. Pack the salad tightly into the jar and pour the remaining juice over it up to the shoulders. Cover the jar with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

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