Garlic kimchi that I bought
I have a short career in housekeeping. Later, when she started living late, she was always next to her, so she was not good at cutting or trimming vegetables. Even now, after I eat, I just wake up and come up to my room, but the habit I have had from living in a backward country for a long time is not easily fixed. For that reason, I am especially weak in Korean food, and I am not confident even if I make kimchi sometimes. And yet!! I loved the garlic so much that I was not satisfied with the pickles and even touched the kimchi. Just like chives and green onion kimchi, it's up to me.. This is because the beginning of all kimchi is weak, but when it is cooked, it becomes edible. Making pickled garlic @6957008
5 serving
Within 30 minutes
Lime앤Thyme라앤타
Ingredients
  • garlic leaves
    600-700g
  • salted anchovies
    1/3cup
  • Radish
    250g
  • brown rice
    30g
  • onion
    1/2ea
  • Water
    1/3cup
  • Red pepper powder
    6TS
  • salted anchovies
    1/4cup
  • cherry
    2TS
  • Salt
    1/4ts
Cooking Steps
STEP 1/5
Wash the garlic in water, wipe the soil between the stems in running water, drain it, and prepare it.
STEP 2/5
Put the drained garlic in a large container, pour the salted fish sauce from the roots, and marinate for 20-30 minutes.
STEP 3/5
Put radish/brown rice/sheep and water together and grind them with a blender.
STEP 4/5
Mix the ground ingredients with red pepper powder/cherry syrup/salt and the sauce prepared separately + all the sauce poured for pickling to make the seasoning.
STEP 5/5
Apply seasoning to each leaf like when applying seasoning to cabbage kimchi.
I like spicy food so much that when I chew a few of them, I was not satisfied with the production garlic even though my tongue was sticky, and I used very spicy pepper powder. It's not as tough as cabbage, so you can pickle it for just 20 to 30 minutes, and it's okay not to pickle it in the early spring and light season.
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