1 small bunch of dandelion greens
3 cups of grated carrot
2 cups of water
1/4 cup of sugar
1/4 cup of grated ginger
1/4 cup of Korean chili flakes or pepper paste
1 tablespoon of salt
6 cloves of garlic, mashed
For the brine
1/2 cup of salt
4 liters of hot water
1 small bunch of dandelion greens
3 cups of grated carrot
2 cups of water
1/4 cup of sugar
1/4 cup of grated ginger
1/4 cup of Korean chili flakes or pepper paste
1 tablespoon of salt
6 cloves of garlic, mashed
For the brine
1/2 cup of salt
4 liters of hot water
1
In a large bowl, combine the water and brine
Wash the dandelion greens and add them to the bowl
Let it sit at room temperature for an hour
2
In a medium-sized bowl, mix the remaining ingredients and set aside
Drain the dandelion greens and rinse them to remove excess salt
3
In a large container, alternate layers of dandelion greens and the reserved sauce until all ingredients are used up
Cover with plastic wrap
and let it sit at room temperature for 8 hours
After this period, the pickle is ready to be consumed
If desired, store in the refrigerator for a few more days.
