Carrot cucumbers with vinegar garlic sugar in Korean
Composition / ingredients
30
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Three carrots on a coarse grater (or better on Korean)
Step 3:
Cut off the tips from the washed cucumbers, cut them into 4 parts, then into 2 more parts (8 pieces are obtained from one cucumber)
Step 4:
Combine cucumbers and grated carrots. Add salt, sugar, garlic, vinegar, red pepper, vegetable oil. Mix everything, leave to infuse for 4 hours (it is best to leave overnight). For preserving cucumbers with carrots in Korean for the winter: arrange the salad in jars, close the lids, sterilize for 10 minutes, then roll up and store until winter)
Alternatively, cucumbers can not be cut into pieces, but grated on a "Korean" grater, like carrots.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Ground red pepper - 318 kcal/100g
