Pickled garlic stems: made with seasoned kimchi (Chosun radish,
Natural food researcher Moon Sung-hee's garlic jjongjangajji made with Jang Kimchi sauce
6 serving
Within 30 minutes
재미마미
Ingredients
  • a garlic stem
    1kg
  • Radish
    1ea
  • onion
    3ea
  • Korean style soy sauce
    300g
  • Mascova too
    300g
  • brown rice vinegar
    300g
Cooking Steps
STEP 1/5
In a cleanly disinfected container, put the sugar, soy sauce, and vinegar and stir until the sugar melts.
*Originally, soy sauce water for Jang Kimchi was boiled, cooled, and poured, but I only melted sugar.
STEP 2/5
Cut Joseon radishes long and thick and put only half of them in soy sauce water.
STEP 3/5
Cut the garlic stems into about 4 centimeters and put them in soy sauce water with the remaining radishes.
STEP 4/5
Add the green onions.
STEP 5/5
Make a Ml bag and press it so that the ingredients are soaked in soy sauce water.
Leave it at room temperature for 1-2 days and refrigerate it.
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