Korean salad for the winter in jars

Name: Korean salad for the winter in jars
Total time: 10 h 50 min
Yield: 1
Cuisine: Korean
Ingredients: Cucumber - 480 g; Carrots - 100 g; Garlic - 10 g; Salt - 7.5 g; Sugar - 18.75 g; Coriander - 1.5 g; Red hot pepper - 1.5 g; Table vinegar - 30 g; Vegetable oil - 30 g

Cookinero 16 Aug 2025

2190

Oriental cuisine is distinguished by its love for spices - they can radically change the taste of familiar products. This is what happened with Korean salad: a mixture of peppers and coriander added brightness and spiciness to carrots and cucumbers, which are so lacking in winter. Preserve Korean salad with carrots and cucumbers for the winter - it not only looks good, but also tastes good. The beneficial properties of vegetables are preserved in jars. Perfect!

How to cook Korean salad for the winter in jars

Step 1

Cut the cucumbers into thin slices and grate the carrots on a coarse grater or chop them using a food processor.

Step 2

Finely chop the garlic. You can use a special press or cut it with a sharp knife.

Step 3

Place shredded carrots, sliced cucumbers and garlic in a deep bowl.

Step 4

Add spices, salt, sugar. Pour in vegetable oil and add vinegar.

Step 5

Mix the contents of the bowl thoroughly to distribute the spices evenly between the cucumbers and carrots. Cover with a lid and leave to marinate for 8-10 hours at room temperature.

Step 6

Transfer the salad to a jar, pour in the liquid left over from marinating, cover with a lid and place in boiling water for 15 minutes to sterilize. After that, roll up the snack under a metal lid, let it cool and put it away for storage.

Korean salad for the winter in jars - FAQ About Ingredients, Baking Time and Storage

Can I substitute white vinegar with apple cider vinegar in this Korean salad recipe?

Yes, you can use apple cider vinegar for a slightly milder, fruitier flavor. Just ensure the acidity level is similar (5-6%) for proper preservation.

How long does this Korean salad last in the jar after canning?

Properly sealed and sterilized jars can last up to 1 year in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.

Is there a way to make this salad low-carb or keto-friendly?

For a low-carb version, omit sugar and use a keto-friendly sweetener like erythritol. Adjust to taste as sugar helps balance vinegar's acidity.

What's the best way to serve this Korean winter salad?

Serve chilled as a side dish with grilled meats, rice bowls, or banchan (Korean side dishes). It also pairs well with sandwiches.

Can I add other vegetables like bell peppers or onions to this recipe?

Absolutely! Thinly sliced bell peppers or onions would add crunch and flavor. Adjust marinating time slightly based on vegetable thickness.

How can I adjust this recipe if I only want to make a small batch?

Halve or quarter all ingredients (including spices and vinegar) for smaller portions. Use smaller jars, adjusting sterilization time to 10 minutes.

Do I need to sterilize the jars if I plan to refrigerate instead of canning?

For refrigerator storage (up to 1 month), simply use clean jars – no sterilization needed. The salad will stay crispier but has a shorter shelf life.

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