Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients for making sauerkraut. We will take a large salt and not necessarily iodized. I took black cumin, as it has a milder taste and not as sharp aroma as usual. But you can use the regular one if you like.
Step 2:
Carrots will be washed, cleaned and rinsed. Grate it on a Korean carrot grater and put it in a bowl. If there is no such grater, then you can simply cut it into thin strips. To do this, use a vegetable paring knife to make thin slices of carrots, and then cut into thin strips.
Step 3:
Add sugar and salt to a bowl with chopped carrots, mix.
Step 4:
Add cumin to the bowl with carrots and mix everything well again so that it is evenly distributed over the carrots. If desired, together with cumin, you can add one onion, cut into half rings. But my family does not like it, saying that it interrupts the aroma of cumin.
Step 5:
Put the carrots in clean, dry jars and cover with a clean cloth. We put it in the refrigerator for two days. Then we take it out and leave it at room temperature for a day. During this time, the carrots should start to ferment and become sauerkraut.
Step 6:
After that, we close the jars with ordinary lids and put them in the refrigerator, where we store them.
Step 7:
Bon appetit.
Such pickled carrots perfectly diversify any table at any time of the year, especially in the post. The brightest and tastiest carrots are obtained in the fall, when it's time to collect them. That's when it is the juiciest and not fibrous. Of course, ideally this is a carrot grown in your garden, because you can be completely confident in it. But if not, then the store will do. You can pickle carrots, not only by cutting them into strips, but with cubes or circles.
It can be an excellent and light side dish for grilled meat, shish kebab or fish. And as a salad or snack under a glass. And if you add grated garlic, you will get a wonderful salad, like carrots in Korean.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
