1. grate one large carrot on a grater for Korean carrots.
2. Cucumbers cut into cubes.
3. Parsley, coriander, garlic-finely chop.
4. in a bowl, mix cucumbers, chopped herbs and garlic, carrots, add vegetable oil, wine vinegar, soy sauce, balsamic sauce, spices - mix.
5. Remove to the refrigerator so that the cucumbers are soaked for 12 hours, but we start eating these cucumbers after an hour.)