Korean pickles

Name: Korean pickles
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Three cucumbers; 150 g Carrot; 35 g Garlic; 20 g Ginger; 100 g Green apple; 10 g dried chili powder; 2 g Crushed dried chili; 25 g Salt; 2 g MSG; 25 g white sugar; 10 g fish sauce; 20 g white rice vinegar

Diamond-cut cucumbers and carrots chill in salt for two hours while a mortar works garlic, ginger and green apple into the fragrant paste that seasons this crunchy Korean-style side.

0 minNewEasy Pickled & Preserved Pickle Sour Spicy

Instructions

1
Cut the cucumber into diamond-shaped pieces and the carrot into diamond-shaped slices. Mix the cut cucumber and carrot together, add salt, and mix well. Then cover with plastic wrap and refrigerate to marinate for two hours.
2
Smash the garlic and peel the ginger, then smash it. Mix the two and put them into a mortar to crush into a paste.
3
Cut the green apples into small pieces (the skin should be removed, I forgot, haha) and put them into a garlic press to mash.
4
Pour the mashed garlic, mashed ginger, and apple puree into the mixing bowl, add dried chili powder and crushed dried chilies, then add sugar and MSG.
5
Then pour in an appropriate amount of white vinegar, and then add fish sauce and mix well for later use.
6
Squeeze the water out of the pickled cucumbers and carrots, then pour in the mixed sauce and mix well. Cover with plastic wrap and put it in the refrigerator to pickle for another two hours.
7
After marinating, it can be taken out and placed on a plate, used as a small dish for congee, and can be paired with any kind of congee.