Korean carrot salad for the winter. Harvesting fragrant Korean carrots for the future (for the winter)

I recently came up with this recipe. It would seem that it is so easy to cook carrots in Korean, but honestly, I did not think of closing it for the winter before. canned carrots in Korean, its recipe is quite simple, and carrots rolled up in jars are even tastier than usual. Korean-style canned carrots are always juicy and delight you all winter, until next summer. Keeps well and long.

Ingredients:

• Carrots - 3 kilograms;
• salt - 2 tablespoons;
• sugar - 200 grams;
• vegetable oil - 100 grams;
• vinegar 9% - 100 grams;
• ground coriander - 2 tablespoons;
• ground black pepper - 1 teaspoon;
• garlic - 2 heads.

Step by step recipeKorean-style canned carrots

1. We rub the carrots on a grater designed for carrots in Korean.
2. Add salt, sugar, vinegar, oil, garlic, coriander and pepper.
3. Mix everything and let it stand overnight.
4. In the morning, you need to put the carrots with the resulting juice in sterilized jars.
5. Put the jars for sterilization in boiling water, if a jar of 0.5 liters is sterilized for 10 minutes. Next you need to roll up the jars, turn upside down and wrap.
6. From this amount of ingredients, 7 jars of 0.5 liters are obtained.

Korean-style canned carrots are always a winning treat, great side dish, you can also cook from it various salads adding ingredients.

For the winter, the recipe of which will be discussed a little further, it turns out to be very spicy and fragrant. Such a blank can be stored in a refrigerator or cellar for 4-7 months.

Korean-style carrots for the winter: a recipe for a spicy snack

Required Ingredients:

• large fresh carrots - 1 kg;
• large fresh garlic - 6-9 cloves (at your own discretion);
• chili pepper - ½ pc.

For marinade:

• hot - 500 ml;
• vegetable - 1 glass;
• granulated sugar - 6 large spoons;
• fine table salt - 4 large spoons;
• table vinegar 9% - 3 large spoons.

The right choice of carrots

Korean-style carrots for the winter, the recipe of which includes a minimum of products, turns out to be especially tasty if juicy and hard root crops are used to prepare such a preparation. Indeed, it will be very difficult to make this snack from a stale, old and soft product, since the main component must be carefully processed before rolling.

Preparing vegetables for pickling

To make Korean-style carrots for the winter, you should definitely get a special grater. This is due to the fact that the vegetable must be chopped in the form of a thin and long straw. Carrots must be washed well, thinly peeled, and then grated. Next, you need to peel the garlic cloves and chop them into a pulp.

For cooking winter snack from carrots, you should take several 500- or 750-gram jars and sterilize them together with metal lids. Next, in a separate bowl, you need to mix the grated carrots with garlic and knead them strongly with your hands. After that, the workpiece should be tightly laid out in jars, on the bottom of which it is recommended to place a small piece of hot red pepper (chili).

Marinade preparation

Subject to compliance with all requirements for the creation spicy snack you will definitely get delicious and juicy Korean carrots. A recipe for the winter of such a preparation requires the mandatory use of a fragrant marinade. To prepare it, you need to boil plain water, pour it into jars with vegetables and stand for 10 minutes. Next, the brine without carrots needs to be placed back in the pan, and then flavored with it. vegetable oil, sugar, salt, bring to a boil, remove from heat and add 9% In this composition, the marinade must be poured into jars again, and then immediately roll them up with lids (sterilized). After that, the dishes with the workpiece should be turned upside down and left to cool further.

How to properly serve

Korean-style carrots for the winter, the recipe of which is discussed above, will be fully usable only after 30-40 days. During this time fresh vegetable well soaked fragrant marinade, will become juicy, crispy, spicy and very tasty. This is served at the table as self snacks or added to any oriental dishes where special sharpness is needed.

Vegetables

Description

Ingredients

Steps

Let's start with the preparation of the beautiful carrots. It should be cleaned from the top layer, and then washed thoroughly in cold water. Big Advantage this recipe is that for this case, carrots with a non-marketable appearance are suitable.



Pass the peeled clean vegetables through a special grater for Korean carrots. However, if there is no such device in the kitchen, then you can use the usual coarse grater.



Pour a special fragrant seasoning into the resulting carrot straw.



Next, prepare the garlic for the carrots. First, we clean it from the husk, and then divide it into individual cloves and grind it. For grinding, both a special press and a fine grater are suitable. Also, garlic can be cut by hand with a knife, but very finely. Shredded garlic cloves are sent to a bowl with grated carrots.



Now let's make a marinade for carrots. In a separate bowl, mix vinegar, vegetable oil, sugar and salt. Then mix the contents of the bowl until the crumbly ingredients added to it are completely dissolved.



Pour the prepared carrots with seasoning with the resulting marinade, after which we mix everything gently. When mixing carrots, in no case should you squeeze and squeeze. Otherwise, the carrot preparation will not be crispy and juicy, but will look like vegetable porridge. Next, wrap a bowl of carrots cling film and put in the refrigerator to marinate for twelve hours.



In order for the carrot harvest to be preserved until winter, the container in which it will be harvested must be processed. For now, the jars just need to be thoroughly washed and dried, and the lids boiled for five minutes. After twelve hours, we take out the pickled carrots from the refrigerator and mix it again. Then we lay out carrot preparation in jars, then cover them with lids.



Now we put the covered jars in a saucepan with a lined bottom and fill them with water. After, boil the jars for ten minutes and roll them up hermetically. When the jars are completely cool, we will transfer them to the rest of the winter stocks. juicy carrot ready for the winter in Korean.



Bon appetit!

“Korean-style carrots” is one of the most delicious and favorite cold vegetable snacks among the dishes on the table, which enjoys high demand in people different ages at any time of the year, on holidays and weekdays cooked by housewives home recipe or bought in a supermarket Ready meals and semi-finished products "and already cooked professional chefs.

It's sharp and tasty dish from fresh carrots with spicy seasonings cannot be confused with any other dish, the aroma allspice and coriander, a crunchy, sweet-and-salty long straw sliced ​​from the orange root of a carrot. Korean-style carrots just melt in your mouth and sometimes it seems that it’s impossible to stop, you want to try it in combination with cold cold cuts, sausages, boiled pork, carbonate and fish raw-smoked and smoked delicacies (salmon, halibut, salmon). In combination with hot dishes, Korean-style carrots can be used as a side dish, and it can also be used as independent dish- it's original cold salad and snacks for alcoholic drinks.

Many housewives, when cooking carrots in Korean, use ready-made purchased seasoning, which, in correct proportion consists of a mixture of coriander, sweet red pepper, chili pepper, garlic, basil, salt and sugar.

This greatly facilitates the process of preparing delicious cold appetizer, because it is very fast and consists only in the fact that grate fresh carrots on a special grater, you can also use an ordinary large kitchen grater for vegetables. Then you should mix the carrots with seasoning from a bag, previously diluted in hot vegetable oil mixed with food (apple) vinegar. Leave the prepared mixture of carrots in Korean in the refrigerator, and after a couple of hours you will get a wonderful refreshing spicy and delicious salad.

We offer a recipe winter harvest salad "carrots in Korean" at home. To prepare it, we need raw materials, spices, glass container, a little free time and the desire to cook and please yourself and your loved ones is very delicious food. In winter, this appetizer will diversify your table and satisfy the most refined taste claims.

Product Consumption:

• Fresh carrots - 3 kilograms.
• Korean carrot seasoning - 1 sachet or: 1 teaspoon ground pepper mixture (black, red, white, allspice) and 2 tablespoons ground coriander and 1 teaspoon ground basil.
• Sugar - 200 grams (1 cup).
• Edible salt - 2 tablespoons.
• vegetable refined oil- 100g.
• Food vinegar 9% (apple) - 100 grams.
• Fresh garlic - 2 heads (12 cloves).

Product yield: 3.5–4.0 liters of Korean carrots.

If desired, you can add onion in the amount of 0.5 kilograms, but this is not mandatory. Recipe canned snacks for the winter, “Korean-style carrots” consists of the following steps:

Let's start the process cooking delicious salad and consider specifically each step of the recipe "Korean-style carrots for the winter."

1 step. Preparation of raw materials according to the recipe includes:

Carrot

Selection of whole roots fresh carrots and it is desirable that it be even and long. Any salad will work for this salad. fresh carrot, it doesn’t matter if you dug it up in your garden or bought it in a store, the main condition is the absence of rot and severe damage from a wireworm pest or mechanical flaws.

my carrot roots and if necessary, if it is very dirty and covered with a dried earth crust, then it must first be soaked in water so that the earth gets wet. We clean the roots with a brush.

We clean the root crops and cut off with a special string knife upper layer outer skin.

My cleansed cooked carrots V running water and place in a colander to drain excess water. In a special grater, three carrots along the root crop into long pieces-straws.

Garlic

1. We divide the heads of garlic into cloves and peel them from the hard husk.
2. Wash the peeled garlic cloves in running water.
3. We press the cloves into a press or garlic "press".

Onion (optional)

• We clean the onion from the husk, remove and remove the dry skin.
• We wash the peeled onion bulbs in running water.
• We cut the onions into small pieces.

The raw materials according to the recipe for harvesting “Korean-style carrots” for the winter are ready.

2 step. Preparation of glassware for canned blanks for the winter

Choose glass jars, it is better to take a small volume from 0.5 to 1.0 liters.

When opening canned blanks, they are recommended to be consumed within a day to avoid food poisoning.

Wash glassware very carefully hot water so that there is no dirt left inside. It is necessary to prevent all possible ways of development of harmful bacteria, otherwise botulism sticks may form in hermetically sealed canned food.

For the cleaning glassware better use baking soda or detergent for dishes with surface - active substances that have antiseptic properties and hot water.

Glassware and metal lids with rubber seals must be steam sterilize boiling water for at least 10 minutes for half-liter glass jars. The sterilization time of glassware depends directly on the volume, the larger the volume of glassware, the longer time sterilization.

We put the sterilized glassware on the table and cover it with sterilized metal lids with sealing rubber bands. Glassware and lids according to the recipe for harvesting for the winter, “Korean-style carrots” are ready.

3 step. Cooking salad according to the recipe for the winter "Korean-style carrots"

We take dishes of a large volume, this is a pan or a basin, and it is better if they have an enamel coating.

Add up planed on a special grater carrots in the form of straws, add chopped onion (optional), garlic, salt, granulated sugar, all spices, vegetable oil and vinegar. Mix everything thoroughly and leave the salad until next day so that it soaks and gives juice.

To speed up the process of cooking the salad, it is recommended to heat the vegetable oil and vinegar and mix hot, then in this hot mix add seasonings so that they open their aroma, give their essential oils and flavor notes.

We cover the resulting workpiece with a clean cloth to avoid the ingress of foreign objects and dust.

4 step. Pasteurization of salad according to the recipe for harvesting for the winter

We take sterilized jars and put in them the resulting carrot salad who has already given juice. The packaging of the salad should be tight, as they say, “all the way”, and then add the remaining juice to these jars of salad.

We put the water to heat on fire, for these purposes you can use wide and deep dishes(pan, basin). At the bottom of the dish with water we put a woven napkin folded in several layers so that the glassware does not come into direct contact with the hot bottom. warm water should not exceed the level of the shoulders of glass jars, we put our jars with Korean carrot salad preparations in it and cover them again with lids so that everything warms up evenly.

Bring water to a boil over low heat and we boil our jars with blanks for at least ten to fifteen minutes for half-liter cans, twenty minutes for one-liter cans, and so on. After the pasteurization time has elapsed, the jars with carrot salad preparations are carefully removed from boiling water and quickly corked with lids, rolled up with a special machine for canned food.

Turn the rolled cans upside down and wrapped in a warm blanket to create a "steam bath" and warm the workpieces, as follows in the recipe. We leave canned jars for a day until they cool completely.

5 step. Storing canned Korean carrot salad for the winter

Rolled up glass jars with canned delicious salad carrot Prescription should be stored like other canned foods in a cool, dry place to avoid rusting the lids.

If you plan to open canned food With carrot salad for food for one or two days, then a jar of canned blank can be brought and left indoors room temperature Or better put in the fridge.

Carrot salad for the winter prepared according to simple recipe at home, it will in no way yield to the taste of a salad prepared by professional chefs in the most expensive restaurant.

Korean-style carrots are considered an invention that Koreans have nothing to do with. Well, that is, they don’t have it ... In the days of the USSR, Koreans living on the territory of our vast country got out as best they could and replaced the missing ingredients. Our Korean-style carrots are nothing more than a modified recipe for a traditional Korean food kimchi, the main ingredient of which was Chinese cabbage. The inquisitive and inventive mind of our hostesses went a little further. They not only invented their unique recipes of this salad, but also learned how to harvest Korean-style carrots for the winter.

Korean-style carrots for the winter consist of a certain set of ingredients, with slight variations in different recipes, but the cooking methods can be completely different. And so Culinary Eden has collected for you almost all the recipes for this preparation, which has long gathered a huge army of fans in our country.

For Korean-style carrots, choose juicy sweet carrot, so your salad will be especially tasty. And do not rub carrots on a regular coarse grater! Only on special and only in length.

Carrots in Korean for the winter No. 1

Ingredients:
1.5 kg carrots,
10 garlic cloves,
1 st. l. spices for carrots in Korean,
3.5 stack. water,
9 st. l. Sahara,
1.5 st. l. salt,
300 ml vegetable oil,
5 st. l. vinegar.

Cooking:
Grate prepared carrots. Chop the garlic. Its quantity can be reduced or increased - it's a matter of taste. Combine garlic, carrots and spices, mix and leave vegetable mix for 20 minutes, or maybe a little longer, so that the carrots start up the juice. In the meantime, you can start sterilizing jars and lids. When the time is up, arrange the carrots in jars, but not to the very top, about 1 cm below the neck. Prepare the marinade: add sugar, salt, vinegar and vegetable oil to the water, put this mixture on the fire, bring to a boil and let it boil for 2-3 minutes. After that, pour the boiling marinade over the carrots in jars, roll up the lids, turn the jars upside down, wrap them in a warm blanket and leave to cool.

The following recipe will certainly become a hit of all your feasts and holidays. Slightly sharp, sweet and sour taste, with a bright tantalizing aroma of garlic and the smell of a fried onion, Korean-style carrots for the winter will win the heart of any of your guests.

Carrots in Korean for the winter without cooking

Ingredients:
2 kg carrots
3 onion heads
1-2 heads of garlic,
500 ml of cold boiled water,
2 bags of seasoning for carrots in Korean,
1 stack vegetable oil,
4 tbsp. l. Sahara,
1 st. l. salt,
2 tbsp. l. vinegar essence.

Cooking:
Grate the carrots, set aside for now and take care of the marinade. To prepare it, dissolve sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate on fine grater and mix with carrots. Add seasoning for Korean carrots. Finely chop the onion and fry it in vegetable oil until lightly golden color and straight from the pan, without letting it cool, put it on the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this fragrant mass. From above, pour a little juice into each jar and roll up this splendor boiled tin lids. Store the cooled workpiece in a cool place.

Carrots in Korean for the winter with hot peppers

Ingredients:
1 kg carrots
8 garlic cloves,
1 small piece hot pepper Chile,
500 ml boiled water
7 art. l. Sahara,
5 st. l. salt,
250 ml vegetable oil,
3.5 st. l. apple cider vinegar.

Cooking:
Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juices. Put a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass. Next, pour the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour into a small saucepan, pour water, add sugar, salt, vinegar, vegetable oil, mix everything to dissolve sugar and salt, and put on medium fire. Bring the solution to a boil, then reduce the heat and boil the filling for a couple more minutes. Drain the water from the jars, pour the vegetables with hot marinade and roll up the lids.

Carrots in Korean for the winter with coriander

Ingredients:
2 kg carrots
8 garlic cloves,
2 tsp coriander (not ground, but whole),
2 tsp salt (with top),
2 tsp sugar (with top),
2 tbsp. l. vinegar,
6 art. l. vegetable oil,
seasoning "Mixture of 5 peppers" - to taste.

Cooking:
Put the grated carrots in a deep bowl and pour over the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like spicy, you can add more garlic, hot red pepper to taste, pour in a little more vinegar. Most importantly, don't overdo it! flooded fragrant dressing leave the carrots for a day in the refrigerator so that it brews and starts more juice Don't forget to stir it from time to time. A day later, tightly pack the Korean-style carrots into clean, sterilized jars so that the juice completely covers the carrots on top. Then sterilize jars with a capacity of 0.5 liters in boiling water, covering them with lids, for 15 minutes after boiling. roll up ready-made cans with lettuce lids, turn upside down and, covered with a warm fur coat, leave to cool completely.

The salad prepared according to this recipe is perfectly stored in a cool, dry place for a year. And although it is not so fresh and crispy, the carrots had plenty of time to soak in the aromas of spices and absorb all the subtleties of their flavors. This salad, like an expensive wine, needs time to appreciate it.

A very easy-to-prepare recipe, especially for novice housewives, which you can hardly refuse originality. Carrots in Korean for the winter in this version are very sharp and more similar to traditional dishes Korean cuisine.

Korean-style spicy carrots for the winter

Ingredients:
2.5 kg carrots,
150 g garlic
1 large head of onion
15 ml 70% vinegar,
50 ml vegetable oil,
1 tsp salt (no top)
2 tsp Sahara,
2 tbsp. l. dried cilantro,
½ tsp black ground pepper,
½ tsp red ground pepper.

Cooking:
Mix the grated carrots with sugar and salt and leave for 20 minutes. Add two types of peppers and mix again and leave for 20 minutes. After the specified time, add total mass vinegar and, having mixed, leave now for 30 minutes to infuse. In the meantime, fry the finely chopped onion in a pan with hot vegetable oil until golden brown. Put the onion to the carrots, and send the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the garlic passed through the press to the carrots. Mix the resulting mass well, and you can immediately lay it out in dry, pre-sterilized jars and roll it up with lids. Allow the salad to cool and store in a cool place.

Once cooked carrots in Korean for the winter on next year becomes something for granted.

Good luck preparing!

Larisa Shuftaykina