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Winemaking
If you’re looking for a simple way to bring Korean flavors into your kitchen, these Korean-style vegetables will be a perfect choice! Aromatic, slightly spicy, and perfectly crunchy, they’re great as a side for breaded chicken or as a standalone salad. Best of all—the preparation takes little time, and the result impresses after just one hour.
Recipe for Korean-style vegetables
Preparation:
- Slice the cucumber, carrot, and daikon radish.
- Then make a simple Korean marinade: add honey, water, rice vinegar, soy sauce, and gochujang to a pot.
- Gently heat and add gochugaru, dried chili pepper.
- Put the scallions, ginger, garlic, and the pre-sliced vegetables into the jar.
- Pour in the cooled marinade, insert the pressing weight, and screw the jar closed.
- Done!
GOOD TO KNOW:
- The pickles are ready to eat after just one hour.
- They reach their best flavor after 12 hours; after this time it’s best to move them to the refrigerator.
- In the fridge, they will keep for 3–4 weeks... supposedly—we always eat them within a few days.
- Produce matters—it’s best if it’s fresh :) that’s the key to excellent-tasting vegetables.
- With thicker slices and by adding a bit more vinegar during the quick pickling process, you’ll get a great, refreshing salad.
Enjoy! ...because homemade is better!
