Serves 1
Directions
- 1Finely grate the carrots using an economic kiwi
- 2Put the garlic through a garlic press
- 3Add the rice vinegar
- 4Add the soy sauce
- 5Add the gochugaru
- 6Add the sesame oil
- 7Add a pinch of salt
- 8Add a tablespoon of fried onion
- 9Mix everything
- 10Mix with gloves
- 11Put in a jar
- 12Press well to chase as much air as possible
- 13Close the jar and let it rest in the fridge for 48 hours
Ingredients
- 1 kilo carrots
- 3 cloves garlic
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru
- 1 tablespoon sesame oil
- pinch salt
- 1 tablespoon fried onion
- 1 teaspoon sugar
Tips
- Don't add sugar because I added rice vinegar which is already a little sweet, but if you put cider vinegar for example, you can add a good teaspoon of coffee sugar to break the acidity a bit.
- To speed up the fermentation, you can leave it at room temperature for 24 hours.
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