pickled garlic leaves/how to eat garlic leaves
Hello? Rice is national power. Today, I'm going to make pickled garlic leaves.
6 serving
Within 999 minutes
밥심은국력
Ingredients
  • garlic leaves
    500g
  • Soy sauce
    4cup
  • Vinegar
    4cup
  • Sugar
    2cup
  • cooking wine
    2cup
  • Water
    4cup
  • onion
    1ea
  • dried shiitake mushroom
    1/2cup
  • dried red pepper
    1ea
Cooking Steps
STEP 1/12
Never cut the stems of garlic leaves and throw them away. The spicy juice on the stem makes the pickles taste better.
STEP 2/12
Soak the garlic leaves in vinegar water for 10 minutes and rinse them three times.
STEP 3/12
Drain well.
STEP 4/12
Just cut off the ends of the stems.
STEP 5/12
Boil all the seasoning ingredients in a pot. When the sugar melts and starts to boil, reduce the heat and simmer for about 15 minutes.
STEP 6/12
Strain it through a sieve and use only soy sauce water.
STEP 7/12
If you tie a bundle of thread and put it in, it's perfect to take it out for a meal. You have to put it crosswise to make it flat.
STEP 8/12
Pour in soy sauce water until the garlic leaves are soaked by more than two-thirds. I didn't pour all the soy sauce water. Cool down the soy sauce and pour it in.
STEP 9/12
Press it on a plate so that the garlic leaves don't float.
STEP 10/12
After 3-4 days, boil it again with soy sauce and pour it again. This is because water comes out from garlic leaves, too.
STEP 11/12
Cool the boiled soy sauce water again and pour it. It's good to repeat this 2-3 times.
STEP 12/12
Refrigerate the finished pickles.
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