Making pickled onions that lower cholesterol in June
It's the representative seasonal ingredient in June. I also harvested onions at the weekend farm in Montgomery. I made a pickled onion of Mongmamang that you can eat all year round if you soak it in the best time of the year with fresh onions.
6 serving
Within 30 minutes
몽마망monmaman
Ingredients
  • onion
    20ea
  • Cheongyang red pepper
    4ea
  • dried shiitake mushroom
    2ea
  • Red pepper
    5ea
  • Sea tangle
    5piece
  • Soy sauce
    5cup
  • Vinegar
    5cup
  • Water
    5cup
  • plum extract
    3cup
  • Sugar
    2cup
Cooking Steps
STEP 1/4
Cut the onion in half for the small one and in six for the large one. Pickled onions should be small.
STEP 2/4
I'm going to make pickled soy sauce. Pickled pickles are not salty, but sour, sweet, and salty are important... Add 5 cups of soy sauce, 5 cups of vinegar, 3 cups of plum juice, 2 cups of sugar, and 5 cups of water and bring to a boil.
STEP 3/4
I added kelp, shiitake mushrooms, cheongyang peppers, and dried red peppers.
STEP 4/4
If you pour soy sauce into the prepared ingredients, the onion pickle is complete. You have to pour the boiled soy sauce after the steam goes out... If you leave it at room temperature for about a day and store it in the kimchi refrigerator, it becomes a filial side dish for a year.
The reason for cutting off the soy sauce is to remove impurities, dissolve sugar, and mix the contents. So you don't have to boil it too high.
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