trimming and drying the roots of chives/green onions
The chives and green onions you need to make kimchi... You use chives and green onions for kimchi and you don't eat them When you make broth, pear honey, or tangerine peel tea It's good to add one or two roots and boil it together. It is said to be good for cold, headache, and cough due to its green onion root effect. Now, I'm thinking of not throwing away the green onion roots, but trim them and dry them on a sunny day.
6 serving
Within 999 minutes
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Ingredients
  • Scallions
    2pack
  • leek
    2pack
Cooking Steps
STEP 1/10
It's good to trim and dry the roots of chives when putting kimchi or chives.
STEP 2/10
Eat it with pungent green onion kimchi, and don't throw away the roots!!
If you dry it, it's useful.
STEP 3/10
First, cut the green onion roots and add the green onion.
* It is said that spring is the best time for wave effect..
It's good to prepare it when you make chives kimchi in spring.
STEP 4/10
Cut it slightly towards the green onion stem.
STEP 5/10
Soak the green onion roots in water for about 30 minutes.
* Wash thoroughly several times.(There's a lot of muddy water coming out)
STEP 6/10
If you look at the green onion roots, there's something hard and black. Cut it with a knife and cut it.
STEP 7/10
Wash thoroughly a couple of times and place in a basket. (Remove water)
STEP 8/10
Put it on a plate or tray on a fine dust-free and sunny day and dry it. (You can use it if you have a dryer.)
* When dried in the sun, it becomes rich in vitamin D.
STEP 9/10
On a sunny day, green onion roots dry up in a day.
STEP 10/10
Store in a plastic pack or container in the freezer.
* It is also good to use when making pear or tangerine peel tea on the body of a cold, or when making food broth.
- When you wash the green onion roots, there's a lot of muddy water. Wash thoroughly several times. - If drying is cumbersome, just remove the water and store it in the freezer.
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