Maneuljong-jangajji, Pickled Garlic Stem, 蒜薹酱菜, 蒜薹醬菜, にんにくの茎の漬物, 마늘종장아찌 Leave a comment

Garlic stems lightly salted and preserved in decocted soy sauce. This food is typically made in May and June, when the garlic harvest begins, and enjoyed in summer as an appetite stimulant.

将蒜薹用盐腌渍一会儿,倒入熬煮过的酱油进行发酵即可。每年5-6月新蒜出来时腌制,在炎热酷暑没有胃口的时候吃最好。

將蒜薹用鹽稍微醃製一下,倒入煮過的醬油醃製即可。五六月份新蒜薹上市時便可以醃製,適合夏季胃口不佳時食用

にんにくの茎を軽く塩漬けし、煮詰めたカンジャンで漬けた漬物。5~6月の新にんにくが出始めた頃に漬け、食欲が落ちる夏によく食べる。

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