Making pickled garlic stems
It's the season for fresh garlic and garlic stems, so I put pickled garlic stems
6 serving
Within 60 minutes
밥수이
Ingredients
  • a garlic stem
    3.8kg
  • Soy sauce
    2L
  • Bottled water
    2L
  • Sugar
    1L
  • Vinegar
    1L
  • Soju
    1L
Cooking Steps
STEP 1/7
First of all, I cut about 5cm and used the middle part of the ovary on top, and I only need to use the thick and old ones up to the bottom
STEP 2/7
Wash the cut garlic stems once, soak them in vinegar water for a while, rinse them several times, and place them until they drain I trimmed it in the evening and left it until the next afternoon
STEP 3/7
Put the garlic stem into the container after washing and removing watering it It's the perfect size Add mixed vinegar and after a day or two, the amount decreases
STEP 4/7
Add soy sauce and bottled water in equal quantities
STEP 5/7
Usually, sugar and vinegar are added in equal amounts, but I cut sugar and vinegar in half, put soy sauce 1: mineral water 1: sugar 0.5 and boil it first, and when I start to kneel, put vinegar 0.5: soju 0.5 and cool it off
STEP 6/7
Over time, pour the cooled mixed vinegar into a container of garlic stems, close the lid, and place it in a cool place without sunlight
STEP 7/7
I poured out the blended vinegar and boiled it again. Since the amount decreased, I pressed it down with something heavy After a week, you'll be able to make pickled garlic stems that you can enjoy
If the amount is small, you can boil the mixed vinegar and cool it down and put it in right away, so you can eat it quickly, but if you keep it for a long time, it's good to boil it and cool it down Also, if you put pickles and store them in the refrigerator right away, it's okay to put them in when they're properly aged, but if you add a small amount, it can be stored at room temperature for a long time
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