Buchu Kimchi, Garlic Chive Kimchi, Chive Kimchi, 韭菜泡菜, プチュギムチ, ニラキムチ, 부추김치 Leave a comment

Chive kimchi is eaten mostly in summer, when chives are harvested, and made by mixing chives with salted anchovy juice and red chili powder. This delicacy of Gyeongsang Province is one of the quickest types of kimchi to make.

韭菜辛奇主要在盛产韭菜的夏天腌制,用鳀鱼酱和辣椒粉作为调料,也是像鲜辛奇一样,可以现做现吃,是庆尚道地区的风味辛奇。

韭菜辛奇一般在夏季醃制的比較多,醃製時需要加入鯷魚醬汁與辣椒粉。它跟鮮辛奇一樣,涼拌之後可以立即食用,是慶尚道的一道美食。

ニラがよくとれる夏に主に漬ける。カタクチイワシの塩辛の汁と粉唐辛子を加えて漬ける。浅漬けのように軽く和えてすぐに食べられる慶尚道のキムチ。

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