Maneuljangajji, Pickled Garlic , 大蒜酱菜, 大蒜醬菜, にんにくの漬物, 마늘장아찌

Maneuljangajji, Pickled Garlic , 大蒜酱菜, 大蒜醬菜, にんにくの漬物, 마늘장아찌 Leave a comment

Jangajji refers to all vegetables fermented in brine or soy sauce for the purpose of preservation. Pickled garlic, made by fermenting garlic bulbs in vinegar, sugar, or soy sauce, is usually produced in early summer, when garlic is harvested, and enjoyed all year round.

酱菜是将蔬菜用盐或酱油腌渍后发酵的窖藏食品。大蒜酱菜是将整颗大蒜加入醋、白糖、酱油发酵而成,在每年夏天新大蒜出来时腌制,可以吃一整年。

醬菜是指在用鹽或醬油醃製、發酵的儲存食品。醃制大蒜醬菜時,需要在整頭蒜裡加入醋、白糖、醬油等調料,並使之發酵,這種醬菜適合初夏醃製,因為當時新蒜剛剛上市,醃好以後可以整年食用。

漬物は、野菜を塩やカンジャンに漬けて熟成させた保存食品。にんにくの漬物はにんにく丸ごとを、酢、砂糖、カンジャンで熟成させたもので、新にんにくが出回る初夏に漬け、一年中食べられる。

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