How to make pickled green garlic leaves
I blanched green garlic and seasoned it, and it was so crunchy, soft, soft, and delicious. I bought a large green garlic stand, half seasoned, and half pickled vegetables. If you put pickled vegetables in it, you can eat them for a long time even after the season is over. It's delicious with sweet and sour soy sauce. When I put it in the evening and ate it the next day, I think I can enjoy the leaf part, but the stem part has a little spicy taste. After 2-3 days, the spiciness disappeared. If you leave it in the refrigerator and let it ripen for about a week, the stem will taste good, too. If I put it in the refrigerator, I can eat it until next year, but it's not that much, but I think I'll eat it all within this year^^ The sweet and sour pickled garlic has a different charm from the pickled garlic stems.^^
6 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • green garlic
    25ea
  • Water
    500ml
  • brewed soy sauce
    200ml
  • Vinegar
    200ml
  • Sugar
    200ml
  • plum extract
    3spoon
  • Garlic
    4-5piece
  • Ginger
    little
  • Cheongyang red pepper
    3ea
  • Soju
    1spoon
Cooking Steps
STEP 1/6
Cut the root of the green garlic stick and the yellow outer leaves, wash them 3-4 times in water, and strain them through a sieve. There's a lot of soil stuck between the leaves and the leaves, so you have to carefully open them and wash them under running water.
STEP 2/6
Cut the green garlic rack into 3-4cm pieces to make it easy to eat.
STEP 3/6
Make sure to press the chopped green garlic rack into a glass container and fill it up.
STEP 4/6
Put the pickles sauce ingredients in a pot and when it starts to boil, lower the heat to medium, cover the lid, and simmer for about 10 minutes.
STEP 5/6
Remove the ingredients for the sauce and pour the boiling sauce directly into the glass container.
STEP 6/6
Press down with a spoon to soak the garlic stand floating on top. Leave at room temperature overnight and refrigerate.
- There's a lot of soil stuck between the leaves and the leaves, so you have to carefully open them and wash them under running water. - You need to pour the boiling water right away to make the pickles crunchy.
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