Pickled raw wasabi leaves with a tangy taste (Pickled wasabi)
In oriental medicine, wasabi roots are called sanguine and leaves are called shinyeop, especially wasabi leaves in small amounts It's effective in stimulating saliva secretion It makes your taste good It warms my stomach and I'm tired of the heat It has the effect of strengthening digestion. In addition, antibacterial and sterilizing effects It detoxifies your skin It's not just the taste, but it's also the taste that's It even repels harmful bacteria. Like these days And I made pickled vegetables that are good for the heat
6 serving
Within 999 minutes
Ingredients
  • vegetable.
    1kg
  • Korean soy sauce
    400ml
  • grain syrup
    200g
  • plum extract
    200ml
  • Cheongju
    400ml
  • apple vinegar
    200ml
  • Cheongju
    200ml
  • Soy sauce
    200ml
Cooking Steps
STEP 1/7
Separate the stems and leaves from the raw wasabi leaves
(Tip: You don't have to separate it, but I separated it because it feels a bit tough with organic leaves today.)
STEP 2/7
Blanch in hot water
STEP 3/7
Prepare it by rolling it in cold water
(Tip: I dried it with ice water for color)
STEP 4/7
I trim the blanched leaves by the skin
(Tip: You don't need to blanch it unless it's organic tough leaves)
STEP 5/7
Boil the sauce
(Tip: If you don't have strong leaves like today
I don't need to boil it because the water doesn't go into the pickle, but I boiled it and poured it when it was hot because I blanched it today)
STEP 6/7
Pour the prepared pickles when it's hot
After 12 hours, I'll pour out the pickles
Boil it again, cool it completely, and give it some parts
STEP 7/7
After a week, pour out the sauce, boil it again, cool it down, and pour it
Wasabi leaf pickle (wasabi leaf pickle) to be served from early April Once you eat it, you don't look at other pickles
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