The Hungarian cuisine has a great tradition in marinated vegetables but the mung bean sprouts and the chili-ginger marinade in this recipe give a welcome international twist to our marinated classics. It is a great accompaniment to roasts and cheeses.
Clean and then grate the carrots. Mix them with the bean sprouts.
In the meantime, boil the water with the salt, eritrit, ginger and the finely chopped chili. Add the vinegar, too.
When you have finished boiling the marinade juice, mix in the oil as well.
Place the vegetables in a jar or a box and pour on the juice. Mature it in a fridge, covered. It will be ready for consumption in a couple of days.