Pickled kale..
An acquaintance of mine gave me a kilo of kale, so I made a lot of pickles.. If it's aged, it's good to eat it with meat
6 serving
Within 30 minutes
윤씨네삼남매
Ingredients
  • kale
    1kg
  • Water
    6cup
  • Soy sauce
    6cup
  • Vinegar
    5+2/3cup
  • Sugar
    6+1/4cup
Cooking Steps
STEP 1/7
Soak the kale in cold water and wash it one by one in running water.
The stem is messy, so I cut it according to the length with scissors.
STEP 2/7
Drain the washed kale on a sieve.
STEP 3/7
There was no big container, so I put it in the kimchi container one by one.
STEP 4/7
I'll add a lot of seasoning and boil it.
Turn off the heat until the sugar melts and boils without boiling for a long time.
STEP 5/7
Don't cool it down and pour it into the kale hot.
STEP 6/7
The kale needs to be swollen enough to lock.
STEP 7/7
If there's a presser, press it with a presser.
If you don't have a press, you can press the fraudulent bowl on top like me.
After cooling at room temperature, put it in the refrigerator and let it ripen for a week to two weeks before eating.
It's supposed to be 1:1:1 ratio. If I do this, it's too sour for me, so I changed it to my taste. I slightly reduced the sourness and increased the sweetness, but I didn't increase it a lot, but it was not sweet and not sour, so it suited my taste
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