Pickled green onions
On this day, chives form eggs near the roots. It's called the "siblings." Let's put the crunchy pickled chives that are similar in texture to rakkyo.
6 serving
Within 60 minutes
라니호야
Ingredients
  • Scallions
    5handful
  • Water
    4cup
  • Soy sauce
    1cup
  • Vinegar
    1cup
  • Sugar
    1/2cup
  • Sea tangle
    2piece
Cooking Steps
STEP 1/7
Clean the chives and wash them clean.
(My stomach grows even after a day.)
STEP 2/7
I cut the bottom of the chives and the thick part of the stem into 5-6cm pieces and put them in a glass airtight container.
STEP 3/7
Make pickles. I was a bit bored. You can extend the soy sauce up to 2 cups.
It's boiling~5 minutes
STEP 4/7
Put green onions in a sterilized glass container
Pour in the hot pickles. You have to pour enough green onions.
STEP 5/7
Cover it, cool it down, and let it ripen in the refrigerator for about a week.
STEP 6/7
I took it out in eight days. I cut down on soy sauce, so it's not salty, it's sweet and sour, it's crunchy. ^^
STEP 7/7
It's perfect to eat on top of rice. It would be good to wrap it with meat.
Use only the hard parts except for the light stems of green onions.
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