[Chayote pickles] Making crunchy and delicious chayote pickles.
Hello? It's Nan My friend sent me a chayote I'm sure there are a lot of people who are unfamiliar with it Chayote is also called a Buddhist monk because it resembles Buddha's praying hand It is cultivated in the tropics, but it has been cultivated in our country for a few years, so it is easy for us to do so I can eat it It tastes like cucumber and it's crunchy and sweet You can eat it raw, or you can make seasoned vegetables, radish kimchi, and pickles It is said that it has a lot of moisture fiber, so it is good for diet, rich in copper, zinc, and folic acid, and good for diabetes and cardiovascular disease
6 serving
Within 30 minutes
난이가있는그곳
Ingredients
  • Chayote
    5ea
  • Cheongyang red pepper
    30ea
  • bay leaf
    3~4piece
  • Vinegar
    3~4spoon
  • Bottled water
    2L
  • Soy sauce
    500ml
  • Vinegar
    300ml
  • plum extract
    200ml
Cooking Steps
STEP 1/9
5 chayotes (about 15kg)
I'm getting ready
STEP 2/9
Prepare 30 cheongyang peppers
STEP 3/9
Chayote is under running water
Wash it
STEP 4/9
Wash it with 3 to 4 spoons of vinegar
Soak it for 10 to 15 minutes
Wipe off the water
STEP 5/9
Cut the chayote in half
If you cut it, you can see the seeds
You can remove the seeds and cut them, or you can remove the seeds after you cut them
STEP 6/9
in the shape of a chayote
Cut it in a round shape
Please remove the seeds
Cha Yotae is soft, so I use it without peeling it
STEP 7/9
2L of water
500nl of soy sauce
200ml of plum juice
Add 3 to 4 bay leaves
Boil it hard and add 300ml of vinegar
Bring to a boil and turn off the heat
STEP 8/9
On top of the prepared ingredients
Pour the boiled soy sauce water
STEP 9/9
After ripening it for 2 to 3 days
If you eat it, you can enjoy it
crunchy and salty
Pickled chayote
Spicy chili peppers, too
Two pickled vegetables are done
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