Korean-Style Carrots for Winter

1. 1 Carrots≈ $1.50 par kg 380 g
2. 2 Garlic≈ $10.00 par kg 6 g
3. 3 Ground coriander 2 g
4. 4 Sunflower oilpaquet 900 ml ≈ $3.50 40 ml
5. 5 Sugar 15 g
6. 6 Salt 7 g
7. 7 Vinegar 9%paquet 500 ml ≈ $1.30 30 ml
8. 8 Chili flakes au goût
9. 9 Ground black pepper au goût

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Peel the carrots¹ and grate them into thin julienne strips on a Korean carrot grater. Salt with 7 g salt, add the sugar, knead by hand for 2 minutes, and leave for 30 minutes.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Press the garlic² and mix it with the coriander, chili, and black pepper. Add it to the carrots¹ along with the vinegar⁷.

4. Heat the oil in a small saucepan until lightly smoking (about 160 °C), let it cool for 1 minute, and pour it over the carrots¹. Mix quickly.

5. Pack the carrots¹ into the jar with their juices, tamp firmly up to the shoulders, and cover with the lid.

6. Sterilize the jar in a pot of hot water for 12 minutes from the moment it comes to a boil.

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