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Korean cucumber salad for the winter

0
2097
Kitchen Asian
Calorie content 116 kcal
Portions 2 p.
Cooking time 26 h.
Proteins * 0.9 gr.
Fats * 0.1 g
Carbohydrates* 28.2 g
* per 100 gr. product
Korean cucumber salad for the winter
Content

Any cucumber, even a little overripe, is suitable for a Korean salad. In this recipe, vegetables are cut into thin strips and marinated with savory spices. It turns out a very tasty, original and bright salad for the winter.

Ingredients

Cooking process

step 1 out of 8
Wash the cucumbers, cut off the ends on both sides.
step 2 out of 8
Peel and wash the carrots.
step 3 out of 8
Using a special grater, chop the carrots into thin strips.
step 4 out of 8
If the cucumbers are very ripe, then it is better not to use the core with large seeds for salad. Grate the cucumbers with a special grater into thin strips.
step 5 out of 8
Peel the garlic, chop it on a fine grater.
step 6 out of 8
Combine vegetables and garlic in a bowl, add salt, sugar, spices and vinegar, stir.
step 7 out of 8
Cover the salad bowl with cling film and refrigerate for a day, stir the salad periodically.
step 8 out of 8
Pre-sterilize and dry the salad jars, put the salad in the jars, cover them with lids. Sterilize jars of salad in boiling water for 15 minutes, then roll up the lids. Turn the rolls over and leave under a blanket at room temperature until they cool completely. Store the salad in a cool place.

Bon Appetit!

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