Dolminari Mul Kimchi, Wild Parsley Water Kimchi, 野生水芹水辛奇, 野芹の水キムチ, 돌미나리물김치 Leave a comment

Usually eaten in spring, wild parsley water kimchi is made by mixing wild parsley with thread scallion, green pepper, garlic, ginger, and seasoning with salt. It is a type of kimchi that uses red chili powder mixed with brine for fermentation.

春天常做的水辛奇,将野生水芹和香葱、辣椒、蒜、生姜等材料混在一起,用盐调味后,倒入辣椒水腌制发酵即可。

是春季多吃的帶水辛奇。野生水芹裡加入蔥絲、辣椒、蒜末、生薑等拌勻,然後用鹽調味,最後倒入辣椒水進行發酵。

主に春に漬ける水キムチ。野芹にわけぎ、唐辛子、にんにく、生姜などを混ぜ、塩で味を調え、唐辛子の汁を入れてしばらく漬けてから食べる。

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