Korean eggplant for winter

Step-by-step cooking

1. Step 1:

   

   How to make eggplant in Korean for winter? Prepare all the necessary products. Take ground eggplants - such fruits are usually small in size and have a matte skin.

2. Step 2:

   

   Wash the eggplants, remove the stalks, peel and cut into cubes.

3. Step 3:

   

   Salt the eggplants (literally a pinch of salt will be enough) and leave for 15 minutes - during this time they will give up their bitterness. Squeeze the eggplants well.

4. Step 4:

   

   Heat the vegetable oil in a frying pan, fry the eggplants until golden brown - this usually takes about 10 minutes.

5. Step 5:

   

   Remove the seeds and stalks from the pepper, peel the carrots. Cut the pepper into thin strips, and grate the carrots - a grater for Korean carrots and a regular large grater will do.

6. Step 6:

   

   Add carrots and pepper to the eggplant, mix.

7. Step 7:

   

   Add black pepper and Korean carrot seasoning.

9. Step 8:

   

   Add sugar and remaining salt.

10. Step 9:

    

    Pour in the vinegar. This recipe uses 6-9% table vinegar, so if you have an essence, dilute it in a ratio of 1:8.

11. Step 10:

    

    Add chopped garlic. I put the cloves through the press, but you can grate the garlic or chop it with a knife. Mix everything together.

12. Step 11:

    

    Sterilize the jars in any convenient way. I put jars with a small amount of water in the microwave for 5-7 minutes. But you can sterilize them in the oven at 100 degrees for about 30 minutes or hold them over steam. It is enough to boil the lids for 5 minutes. Put eggplants with vegetables in jars. If you are not preparing for the winter, then store the salad in the refrigerator for about a week.

13. Step 12:

    

    For winter harvesting, sterilize the workpiece. Put a towel folded in several layers on the bottom of the pan, put a jar of eggplants, cover with a lid. Fill a saucepan with water up to the shoulders of the jar, sterilize 500 ml cans over moderate heat - 30 minutes, 1 liter - 1 hour. Close the lids tightly or roll up. Store in a cool place.

14. Step 13:

    

    Bon appetit!