September is the month for omija-cheong
It's Omija Cheong that I put in last year. I will not forget to buy it and put it in this year. If you let your guard down for a while in September, you'll miss buying raw omija. The harvest season of raw omija is from early to mid-September. It's hard to get raw omija if you can't buy it during the harvest season in September due to the short harvest season. The year before last, I had to run for a year because I missed the timing and couldn't buy raw omija. If you make a reservation at the end of August in advance, you can buy raw and omija without missing it. If you can't get raw omija, you have no choice but to buy something mixed with sugar in a plastic container and soaked in omija cheong, but it doesn't taste like an earthenware jar. It's the science of breathing jars, so if you dip the enzyme in the jars, it becomes more alive. There's a bit of carbonation. It tastes different when you put it in a plastic container. It feels like the difference between bottled water and distilled water. Of all the enzymes I've tried, omija cheong is the most delicious. Omija has five flavors. In Donguibogam, omija sour taste improves blood circulation by protecting the liver, bitter taste by protecting the heart, spicy taste by protecting the lungs, cough and asthma, sweet taste by improving stomach, and salty taste by improving kidney and bladder.^^
6 serving
Within 999 minutes
Tina소울푸드
Ingredients
  • Schizandra
    10kg
  • brown sugar
    8kg
Cooking Steps
STEP 1/9
Add fresh omija and mix with 2 cups vinegar and disinfect for about 30 minutes.
STEP 2/9
It was convenient to use the large plastic bag delivered in the styrofoam box delivered to Omija as it is.
STEP 3/9
Wash the omija and drain it on a strainer tray. I used a hose connected to the water supply to spray the omija tray several times and rinse it.
STEP 4/9
Place the omija tray on the pan and let dry for 3-4 hours to drain.
STEP 5/9
Put a bar of omija in a pre-washed and dried jar.
STEP 6/9
Add a piece of sugar. At first, you don't have to put in the same amount of sugar, but think of it as less. Sugar comes down from the top through the cracks, so it's better to put a lot in the top.^^ Omija - Sugar - Omija - Keep stacking sugar.
STEP 7/9
Add all the last omija and cover it with sugar until you can't see it. Add the sugar that you saved when stacking the bottom.
STEP 8/9
Cover the fly with plastic or cloth and tie the mouth of the jar tightly with a rubber band to prevent the fly from twisting. And put the lid on the jar.
STEP 9/9
If the sugar has melted to a certain extent and has become watery, mix well and stir to dissolve the sugar 2-3 times every 2-3 days. And you can leave everything to the pot for 100 days. After 100 days, we will get the omija out.
-Rinse the omija and strain it through a sieve. - Add omija, sugar, omija, sugar, sugar and stack them together. Add a little less sugar on the bottom and a lot on the top. - At the end, cover the surface of the omija stack with sugar. - When water is formed, stir once every two to three days to dissolve the settled sugar. - Let's get the omija out after 100 days. - Don't throw away the Omija fruit, pour vinegar and ferment it to make Omija vinegar.
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