Home-cooked TV) Ulleungdo Natural Pickled Myeong-i Vegetable Rec
I made pickled garlic leaves with wild garlic leaves from Ulleungdo Island.
4 serving
Within 30 minutes
집밥TV
Ingredients
  • garlic leaves
    3kg
  • Soy sauce
    5cup
  • Water
    10cup
  • Vinegar
    5cup
  • Sugar
    5cup
Video
Cooking Steps
STEP 1/6
Quickly wash the garlic leaves under running water a couple of times. Then, soak the vinegar in a cup of vinegar water for about 10 minutes and remove it.
STEP 2/6
Trim the garlic leaves to the right length. Then, take the right amount of each batch and drain it.
STEP 3/6
Make soy sauce water by mixing 5 cups of soy sauce, 10 cups of water, 5 cups of sugar, 5 cups of vinegar, (Soy sauce: water: sugar: vinegar=5:10:5:5=1:2:1).
STEP 4/6
Lay the stem at the bottom of the storage container, arrange it one by one, add the drained garlic leaves little by little, pour the soy sauce water, and then pour the soy sauce water and fill it up repeatedly. When it's all poured, close the lid and open it again a week later.
STEP 5/6
Remove the soy sauce water, boil it once, cool it down, and pour the soy sauce water again.
STEP 6/6
After a month, open it again, boil only soy sauce water, cool it again, close the lid, and store it. You can take it out after 2-3 months and eat it deliciously.
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