STEP 1/7
1. Cut off the roots of green onions, peel off the outer skin, and wash them clean.
STEP 2/7
Cut the washed green onion as long as the length of the white Taiwanese finger.
(Without using leaf flies, without water, on newspaper)
You can wrap it and use it in the seasoning.)
STEP 3/7
Use a fork to soak the sauce in
Please poke me a few times.
STEP 4/7
In a bowl, stir sugar, vinegar, soy sauce, and soju until sugar is dissolved to make a pickle sauce.
*I don't have soju, so I cut down on sugar and added raspberry wine instead, but the pickles became much better.
STEP 5/7
Prepare kelp by wiping the dust with a dry dishcloth.
*We need to put it in the pickle so that it tastes good, so please wipe it clean and prepare it.
STEP 6/7
Put green onions, peppers, and kelp in a container, pour the sauce, and store it at room temperature for 2-3 days, and then take out the kelp and eat it.
The sauce is so delicious that you can dip it in fried soy sauce.
STEP 7/7
Pickled green onion is done. It's not salty, so it goes well with meat and with green onions and peppers
It tastes so good.
If you have fruit wine at home, try reducing sugar and adding fruit wine instead of soju.
Pickled sauce is so delicious that it can be used as fried soy sauce.