How to pickle carrots

How to pickle carrots

How to pickle carrots? It's actually very simple. You will know after reading the content prepared by the editor.

Carrot pickles

How to pickle carrots

Pickled Carrots:

1) Peel and wash 10 carrots. Add salt to taste. The specific ratio of carrots to salt is about 100:2 (weight ratio, not volume ratio)

2) Chop carrots into small pieces and sprinkle with salt.

3) Mix the carrot pieces and salt evenly, press a heavy object on top, and leave for more than 2 hours, stirring once in the middle, so that the pickling is more even. This picture is a bit unclear, I put a smaller pot lid on the carrots, and then pressed a large bowl filled with water on top

4) After more than 2 hours, the carrot pieces become soft and release water, which means they are pickled. Rinse them with clean water, leave them for another half an hour, and drain the water.

5) While draining, find a small pot, add half a cup of water, 2 spoons of flour, and 2 spoons of pickled dried shrimps, stir and bring to a boil over medium heat until it becomes a paste, turn off the heat and let it cool. When boiling, remember to stir frequently, otherwise it will easily stick to the pot.

6) After the paste has cooled, add 6 garlic cloves mashed into garlic paste, a thumb-sized piece of ginger chopped into small pieces, 4 tablespoons of chili powder, a handful of chopped green onions, a small handful of chopped leeks, and 2 tablespoons of sugar, and mix well.

7) Mix with carrot cubes.

8) Bottle, cover tightly with lid, and store in a "dark" place (I put it in the kitchen cabinet).

You can eat it after 2 or 3 days.

Precautions

1) Regarding salt, if you don’t have coarse salt, ordinary salt will do :)

2) As for pickled dried shrimp (as shown in the picture), you can buy it in Korean stores. If you can't buy it, you don't have to use it. I didn't use this thing when making kimchi before, and it tasted good. When Koreans make kimchi, they seem to often add a kind of "anchovy sauce" (Anchovy Sauce), but I don't use it. These things are all helpful for fermentation, making the kimchi taste "thicker", right? I don't really understand, hehe

3) It looks a bit troublesome, but it's actually not that troublesome. It just takes a little time to pickle the carrots, but after pickling, you don't have to worry about it or keep an eye on it.

<<:  How to make pickled Jerusalem artichokes

>>:  How to pickle vegetables

Recommend

The efficacy and function of Mars flower

Have you ever seen Mars flower? Do you know what ...

Ingredients and methods of pumpkin bean paste balls

Fermented glutinous rice is also called sweet win...

Can Dendrobium officinale be eaten? How to eat Dendrobium officinale?

Many people like to eat Dendrobium in our daily l...

How to do sit-ups to reduce belly fat? The harm of sit-ups

Many people have heard that doing sit-ups consist...

The efficacy and function of Phoenix Mountain peaches

Phoenix Mountain peaches are a local specialty of...

The efficacy, function and medicinal value of dried water chestnut shells

Dried water chestnut shell is the outer shell of ...

Disadvantages of long-term vegetarian diet for men

Nowadays, many men pay special attention to healt...

Health benefits of purple sweet potatoes

Purple sweet potato looks very similar to sweet p...

The efficacy and function of grape seed capsules

Grape seed capsules are a very popular health pro...

Taboos and precautions for drinking mung bean soup

Every summer, people like to drink some mung bean...

The efficacy and function of soy milk and how to consume soy milk

Soy milk is a common dairy product in breakfast n...

Stuffed Winter Melon Recipe Steps

Stuffed winter melon is my favorite dish, so toda...

Tomato porridge

How much do you know about the method of making t...