Salade de carottes fermentée à la coréenne

Serves 1
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Directions

  1. 1Finely grate the carrots using an economic kiwi
  2. 2Finely grate the carrots using an economic kiwi
  3. 3Finely grate the carrots using an economic kiwi
  4. 4Put the garlic through a garlic press
  5. 5Put the garlic through a garlic press
  6. 6Put the garlic through a garlic press
  7. 7Add the rice vinegar
  8. 8Add the rice vinegar
  9. 9Add the rice vinegar
  10. 10Add the soy sauce
  11. 11Add the soy sauce
  12. 12Add the soy sauce
  13. 13Add the gochugaru
  14. 14Add the gochugaru
  15. 15Add the gochugaru
  16. 16Add the sesame oil
  17. 17Add the sesame oil
  18. 18Add the sesame oil
  19. 19Add a pinch of salt
  20. 20Add a pinch of salt
  21. 21Add a pinch of salt
  22. 22Add a tablespoon of fried onion
  23. 23Add a tablespoon of fried onion
  24. 24Add a tablespoon of fried onion
  25. 25Mix everything
  26. 26Mix everything
  27. 27Mix everything
  28. 28Mix with gloves
  29. 29Mix with gloves
  30. 30Mix with gloves
  31. 31Put in a jar
  32. 32Put in a jar
  33. 33Put in a jar
  34. 34Press well to chase as much air as possible
  35. 35Press well to chase as much air as possible
  36. 36Press well to chase as much air as possible
  37. 37Close the jar and let it rest in the fridge for 48 hours
  38. 38Close the jar and let it rest in the fridge for 48 hours
  39. 39Close the jar and let it rest in the fridge for 48 hours

Ingredients

  • 1 kilo carrots
  • 1 kilo carrots
  • 1 kilo carrots
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 tablespoons rice vinegar
  • 3 tablespoons rice vinegar
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru
  • 1 tablespoon gochugaru
  • 1 tablespoon gochugaru
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 tablespoon fried onion
  • 1 tablespoon fried onion
  • 1 tablespoon fried onion
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 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.