인기급상승🔺 양배추와 당근은 무조건 이렇게 만들어 보세요‼️ 매끼 식사에서 빠지지 않아요👍🏻 양배추 당근 절임, 요거트 김밥

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

red pepper flakes

🥗Healthier: gochugaru

💰Cheaper: paprika

Gochugaru provides authentic heat and color.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and nutrition.

Wash the cabbage before shredding to remove water-soluble nutrients.

Chop 250g of cabbage into bite-sized pieces.

Slice 250g of carrots thinly, aiming for 1mm thickness, and wear gloves while slicing.

In a bowl, add 1/2 tbsp of salt to the cabbage and carrots, mixing well.

Let the cabbage and carrots sit to draw out moisture.

Squeeze the juice from 1/4 lemon using a fork, ensuring to get every drop.

In a separate bowl, mix 2 tbsp of vinegar, 2 tbsp of allulose (or honey, maple syrup, oligosaccharide), 4 tbsp of olive oil, and 1/2 tbsp of whole grain mustard until evenly combined.

Add the salted cabbage and carrots to the sauce, mixing evenly.

Transfer the pickled cabbage and carrots to a container, pouring the sauce over them to ensure they are fully submerged.

Refrigerate for 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level: