Composition / ingredients
Cooking method
1. Peel the carrots, wash them, grate them on a vegetable grater in Korean.
2. Peel the onion and garlic, cut the onion into half rings, but as thin as possible, and garlic into small cubes.
3. Chop the chili pepper with a sharp knife (I cut it into rings).
4. Wash the tomatoes, cut into thin circles.
5. In a spacious saucepan, combine the prepared ingredients: chili peppers, carrots, onions and garlic, tomatoes. Add spices for Korean carrots, salt and sugar, pour vinegar and vegetable oil.
6. Gently mix everything with a spatula and leave to marinate for 30-40 minutes.
7. We put the vegetables in pre-sterilized jars, cover with lids.
8. We place the filled jars in a saucepan and pour water so that it reaches the hangers of the jar. Sterilize half-liter cans over medium heat for 15 minutes and 20-liter cans for 20 minutes.
19. Then we seal the blanks hermetically and let them cool at room temperature.
Delicious blanks for you!
How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.
Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.
Caloric content of products possible in the composition of the dish
- 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
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Chili pepper - 40 kcal/100g
- Green tomatoes - 20 kcal/100g