fresh yakon pickles that you can leave and eat
It's a yakon pickle that you can leave fresh yakon and eat.
6 serving
Within 30 minutes
까망이
Ingredients
  • Ya-korn
    2ea
  • Water
    1cup
  • Sugar
    1/2cup
  • Vinegar
    1/2cup
  • Salt
    1TS
  • Pickling Spice
    1/2TS
  • bay leaf
    suitably
Cooking Steps
STEP 1/6
Peel the fresh yakon and wash it clean and prepare it. It's the same when making other pickles, but the freshness of ingredients is important.
STEP 2/6
Cut into appropriate sizes. Rather than cutting it too thin, a little thickness adds to the chewiness.
STEP 3/6
Put the ingredients of the vinegar in a pot and bring to a boil.
STEP 4/6
The glass bottle for pickles is disinfected by boiling water in a large pot and boiling it for about 5 minutes.
STEP 5/6
Put the yakon in the sterilized bottle one by one. Pour the boiling vinegar into a jar containing yakon.
STEP 6/6
Close the lid immediately, turn the bottle upside down and store it at room temperature for about a day. If you want to leave it for a long time, drain the soup again after 2-3 days, boil it again, and pour it again. Then you can taste fresh pickles for quite a long time.
Japchae Recommended recipe
  • 1
    (Drinking at home) Chili Chili Japchae - Home Party / Guest Serv
    4.97(270)
  • 2
    The golden recipe for japchae
    4.87(30)
  • 3
    Making crunchy bean sprout japchae!
    4.76(17)
  • 4
    Making delicious japchae, beef japchae that doesn't get soggy
    5.00(14)
Kimchi Recommended recipe
  • 1
    Spam tofu kimchi
    4.89(106)
  • 2
    Making green onion kimchi
    4.82(106)
  • 3
    Making Tofu Kimchi with Pork Belly
    4.97(342)
  • 4
    The recipe is simple and the taste is excellent
    4.96(232)