STEP 1/9
Prepare fresh garlic leaves, trim them clean, and drain them. Prepare a moderately large one rather than a too big.
STEP 2/9
Wash it clean and drain.
STEP 3/9
The stem of the garlic leaves is quite long, so I cut it a little bit and put the pickles separately.
STEP 4/9
If you pour any ingredients of well-being pickle solution made by fermenting dalae mulberry, it is complete.
STEP 5/9
Put the pollack stems in a container and pour the pickle stock.
STEP 6/9
Place the drained garlic leaves in a container and pour a little pickle juice.
STEP 7/9
You'll be out of breath after a little by little Flip it over and put the undiluted solution on it.
STEP 8/9
Now, put it in a container and pour the pickle stock solution until the garlic leaves are pressed and submerged, and press it so that it does not to float.
STEP 9/9
It looks like pickled garlic leaves a few days ago. Pickled garlic leaves are done. If you marinate the meat with the leftover soup after eating pickled garlic leaves, the meat is soft and tastes very good. When the pickled garlic leaves are aged to some extent, refrigerate them and you can eat them from a week. That's it for making simple pickled garlic leaves.