Pickled Ogapi
It's said to be good for the five intestines and the six parts of the body. I eat vegetables or pickled vegetables in order. I make tea by drying it in the order of Ogapi, which I can't eat on eggplants or iron. a multi-functioning organopi. I make pickled vegetables and store them.
6 serving
Within 999 minutes
해피송가네
Ingredients
  • Gashiogapi (meaning 'gashiogapi'
    700g
  • vegetable broth
    300ml
  • brewed soy sauce
    300ml
  • garlic syrup
    200ml
  • Vinegar
    100ml
Cooking Steps
STEP 1/8
It's delicious if you put vegetable broth in pickled vegetables. I put pear, shiitake mushroom stem, and jujube. It's better if you put an onion in it. I added water and made it well.
STEP 2/8
I harvested a whole bunch of ogafias It was 700g.
STEP 3/8
Thorns are spines and no spines are spines.
STEP 4/8
Wash the ogafi clean and put it in without blanching. Wash it, shake off the water, and put it in right away.
STEP 5/8
Boil all the ingredients for soy sauce seasoning, cool it down, and put in the hot water right away and turn it upside down so that the soy sauce is cut. You'll be out of breath soon.
STEP 6/8
I waited for the pot to cool down Put it in a side dish container
STEP 7/8
For fermentation, I know that crunchiness is good when you are anaerobic. Make sure to press it.
STEP 8/8
If it's 700g of Ogapisun, it comes in a 2.7L side dish container. Ogapisun is also eaten raw, so you can make it and eat it right away from the next day.
During the season, I put the things that come out in the mountains and put the fermented liquid. You can use plum extract instead of wild garlic extract or cherry extract. I didn't like the sour taste, so I added a little bit of vinegar. Add it according to your preference
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