Servings: 4
Cooking time: 25 minutes
Preparation time: 10 hours
INGREDIENTS:
water 1 l
cauliflower 800 g
carrot 200 g
sugar 1.5 cups
vinegar 9% 1 glass
vegetable oil 60 ml
seasoning for Korean carrots 25 g
garlic 3 cloves
parsley 1 beam
salt 2 tbsp.
PREPARATION: +
We disassemble the cauliflower into inflorescences, cutting off the stump and the remnants of the leaves.
Dip the cabbage inflorescences into boiling water and boil for about 3-4 minutes, then remove with a slotted spoon.
Grate carrots on a coarse grater and fine garlic, chop parsley.
Prepare the marinade: add salt, sugar, vinegar and vegetable oil to the water. Bring to a boil and simmer for 5 minutes.
Pour cabbage with boiling marinade, add carrots, garlic and herbs.
Stir, let cool and refrigerate overnight.
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