Seasoning "Korean carrot"
Crushed dried garlic, iodized table salt, ground coriander, crushed sweet paprika, sugar, ground red pepper, crushed dried basil, ground black pepper, ground ginger, ground nutmeg.
Method of use:
Grate 600-700 g of peeled carrots into strips, add 20 g of seasoning, mix and leave for 15 minutes. Heat 100 g of vegetable oil in a frying pan. Pour into carrots, mix well, add 1.5-2.5 tablespoons of 9% vinegar and 3-4 cloves of garlic. Refrigerate for 12 hours.
Store at a temperature not exceeding 20 ° С and a relative humidity of not more than 75%.
The shelf life is 24 months.
Net weight - 20 g