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Asian · Snacks
Korean-Style Pumpkin
A spicy pickled vegetable preparation for the winter, reminiscent of the popular Korean-style carrots. Perfect as an original appetizer.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the pumpkin and remove the seeds, then grate it using a Korean carrot grater.
2
Sauté the onion in oil until translucent and add it to the pumpkin along with the cooking oil.
3
Add the coriander, mixed herbs, pressed garlic, salt, sugar, vinegar, and ground pepper, mix thoroughly, and let sit for thirty minutes.
4
Sterilize the jars and lids.
5
Pack the pumpkin mixture into the jars, cover with the lids, and sterilize in a pot of hot water for twenty-five minutes.
6
Then seal hermetically, turn upside down, and let cool completely. Store in the pantry.
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