Yeolmu Eolgari Kimchi, Young Summer Radish and Winter Cabbage Kimchi, 萝卜缨冬白菜泡菜, 蘿蔔纓小白菜泡菜, ヨルム・オルガリギムチ, 大根若菜と山東菜キムチ, 열무얼갈이김치 Leave a comment

Young radish and winter-grown cabbage salted and seasoned with a mixture of glutinous rice paste, red chili powder, and chopped green onion, garlic, and red and green pepper. This type of kimchi is often eaten when one runs out of aged kimchi.

萝卜缨和冬白菜用盐腌制后,倒入糯米浆糊和磨成泥状的调味酱,再加入红辣椒、青辣椒一起搅拌后发酵而成。在过冬辛奇快吃完的时候,吃一口用细嫩的萝卜缨和冬白菜腌制的辛奇,味道鲜爽清脆,十分鲜美。

首先將小蘿蔔與冬白菜加鹽醃製一下,然後與糯米粉糊攪拌均勻,再將各種佐料與紅辣椒、青辣椒等攪拌一起發酵即可。在越冬辛奇即將吃完的時候,用新鮮的小蘿蔔與美味的冬白菜醃製而成的辛奇,令人口味清爽。

大根若菜と山東菜を塩漬けし、もち米のりと混ぜて、すりおろした薬味、赤唐辛子、青唐辛子と和えて漬けたキムチ。漬け置きしたキムチが終わる頃に、初物の大根若菜と香ばしい山東菜で漬けたさっぱりとしたキムチ。

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