Korean zucchini for the winter in banks

Many have tried and love Korean-style carrots and Korean-style cabbage, but not many have heard of another similar snack - Korean-style zucchini.
How to cook Korean zucchini for the winter in banks
Step 1

Grate the carrots on a large grater or on a special grater for cooking Korean carrots. Cut the bell pepper and zucchini into slices. Chop the garlic and dill. Cut the onion into half rings. Place the vegetables and greens in a deep bowl.
Step 2

Add salt, pepper and vinegar to the bowl. Mix the vegetables well until they release their juices.
Step 3

Transfer the snack to a jar. Seal it with a lid. Store the snack in a cool place. After opening the jar, use rubber lids for storage.
Korean zucchini for the winter in banks - FAQ About Ingredients, Baking Time and Storage
Yes, apple cider vinegar is a great substitute and will add a slightly fruity flavor to the Korean zucchini.
After opening, store it with a rubber lid and consume within 1-2 weeks for the best quality.
Yes, this recipe is low-carb as zucchini and bell peppers are low in carbohydrates.
Absolutely! Adding 1/2 to 1 teaspoon of chili flakes will give it a nice spicy kick.
Serve it as a side dish with grilled meats, over rice, or as a topping for sandwiches and salads.
Freezing is not recommended as the texture of the zucchini may become mushy upon thawing.
You can substitute with thinly sliced cucumbers or radishes for a similar crunchy texture.
Add a teaspoon of sesame oil or a dash of soy sauce for an umami boost.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.