Korean patissons for winter

Cooking begins with washing vegetables: squash, carrots and bell peppers. Dry them with a clean and dry towel. Carrots are cleaned, patissons, if they are young, do not need to be cleaned. Old and hard patissons need to be peeled off. We cut out the stems of the Bulgarian pepper, remove the seeds.

Peel the onion and garlic, then rinse with cool water and also dry them. We wash the parsley well and put it on a towel so that it dries. You can blot excess moisture from above.

Three patissons on a grater for Korean salads. You should get a long thin straw. We do the same with carrots. Bulgarian pepper is cut into thin strips. Finely chop the onion. We put all the prepared vegetables into a large saucepan, mix them, then pour salt and granulated sugar and again mix everything well with our hands. Pour ground coriander, pass garlic through the press, pour chili pepper flakes, mix everything thoroughly again.

Chop the parsley finely with a knife and send it to the pan with the rest of the ingredients. Top everything with vegetable oil and vinegar. Again, we thoroughly mix everything so that all the vegetables are soaked in marinade. We press the salad on top with a spoon, put a wide plate, and a load on it, for example, a jar of water. We leave the salad to stand for 3 hours.

When this time has passed and a lot of juice is released, we transfer the salad to a sterilized dry jar to the top, close it with a sterile lid. We remove the workpiece in the refrigerator or cellar. Such a billet is stored until the next season, and it tastes excellent!

Bon appetit!