First, trim 2kg of garlic stems
First, I'll start with the garlic stem
Cut it. Then, it's easy to eat
Please cut it And garlic stems
You can eat the flower bed, too
When you put pickles, put them together
You can put it in The garlic stem
It's clean, so just wash it once
I need to take out the spicy garlic stem first
Put the garlic stems in a container

Mixing the sauce to get rid of the spicy taste
Ingredients for the first ripening sauce of garlic seeds
A cup of beer is 250ml/g
A cup of paper is 200 ml/g
4 cups of soju beer cup + 2 cups (1L + 500ml)
One Vinegar Beer Cup (250 ml)
2 cups of starch syrup beer (500 ml)
Cheonil Salt Paper Cup Half Cup (100 g)
It's a garlic stem that doesn't hydrate
I poured 2 cups of soju, beer, and cup (500ml)
You need to pour enough water to ripen it
It's going well When you put pickled garlic stems
Please keep in mind. And when you put pickled vegetables
You have to press it down to ripen it quickly
When you ripen garlic stems, you need to stay indoors for 3 days
Please let it ripen
But once a day, I open the lid
You have to flip the garlic stem
That way, the smell of soju goes away
It ripens well

The garlic stems are ripened in 3 days
It's been ripening indoors for 3 days
I opened the lid of the garlic stem and checked
It's easy to lose the spicy taste and easy to eat
It's aged well Don't wash up now
Put it in a basket and drain it

If it's dry, season the red pepper paste
Ingredients for red pepper paste, garlic, and pickled vegetables
2 cups of red pepper paste paper cups sold on the market (400g)
Half a cup of starch syrup paper (100 ml)
2 tablespoons of minced garlic
2 tablespoons of sesame seeds
3 tablespoons of fine red pepper powder
Add the sauce and mix it well
Mix it and it's done
I'm going to add some chili powder
I added more so
3 tablespoons of fine red pepper powder
I'm going in
It's easier than you think
If you watch the video and eat a lot
That sounds wonderful. Thank you for watching
Thank you.