Maesil-jangajji, Pickled Green Plum , 青梅醬菜, 梅の漬物, 青梅酱菜, 매실장아찌 Leave a comment

Pitted Japanese apricots alternately layered with sugar and sealed in a container for fermentation. Their sweet and sour taste helps stimulate appetite and promotes digestion.

将去了核的青梅和白糖一起放入坛子里密封后发酵即可。酸酸甜甜的味道十分开胃,而且还有助消化。

在醃製青梅醬菜時,首先需要去核,再一層層加入白糖,然後密封、發酵即可。它的味道酸甜爽口,有利於增進食欲,還又有助於消化

梅の漬物は、種を取り除いた梅を砂糖と一緒に層にして密閉して熟成させたもの。甘酸っぱい味が食欲をそそる。消化にもいい。

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