STEP 1/6
Peel the onion and ginger and cut them into large pieces.
STEP 2/6
Put sugar, vinegar, plum extract, soy sauce, column, green onion root, kelp, whole garlic, onion, ginger, and 2C water in a pot and bring to a boil.
STEP 3/6
When the water boils, remove the kelp and add 2T of cooking wine and simmer until the onions are crushed.
STEP 4/6
Remove the pillar from the oyster mushroom and use the small mushroom, tear the large mushroom once and wash it in water and squeeze the water.
STEP 5/6
Poke the kkari peppers 2-3 times with a fork for a spicy scent.
STEP 6/6
Add chives and kkari peppers to the salted oyster mushrooms and cool them down and pour in the water.
You can eat it the next day after cutting it quickly and it's more delicious because it's not salty.
You don't have to parboil oyster mushrooms, and if you finish eating it and there's any pickle soup left, you can dip quail eggs or enoki mushrooms.
Oyster mushrooms are not expensive and nutritious, so make them little by little and often.