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Delicious zucchini salad, outwardly very similar to pickled cabbage. Prepared in a slow cooker.

Step 1

Grate zucchini and carrots for Korean salads.

Step 2

Add finely chopped onion.

Step 3

Then squeeze through a press or finely chop the garlic. Add sugar, salt, vinegar and oil. Hot pepper if desired.

Step 4

Mix and leave for 2.5-3 hours.

Step 5

While the salad is infused, sterilize the jars and lids using the "Steaming" mode. From this amount of products, 2.4 - 2.5 liters of salad are obtained.

Step 6

2.5 hours passed, the salad was infused, gave juice. Mix it again.

Step 7

We lay out the salad in jars, cover with lids (do not twist!).

Step 8

We put a silicone mat or a cloth napkin on the bottom of the multicooker bowl. We put jars with salad, pour water no higher than the shoulders.

Step 9

We sterilize using the program "Multipovar" 10 min. Set the temperature, focusing on the power of your multicooker. I now have a low-power model, I set it to 110 degrees, in models with good power - 95 degrees is enough.

Step 10

We take out the jars with salad, twist the lid, turn it over and set to cool.

Step 11

That's it, the salad is ready! Good luck preparing!