Perilla leaf pickle:
The preparation method of perilla pickle is to pickle perilla with salt water for 2-3 days, and then apply seasoning on perilla to make fragrant and delicious pickle. Pickles can be eaten when they are fermented to yellow. Because the cotyledons of perilla frutescens are rich in fragrance and slightly bitter, anchovy sauce is generally used as seasoning.
Pickled cucumber:
Economical and delicious summer home cooking. When tiny cucumbers are pickled and eaten with salt water, the cellulose of cucumbers will shrink. In hot summer, it can be made into a cool taste to increase the taste. The leftover pickles can be dried and pickled into pickles, which can be eaten in all seasons. Cut the pickled cucumber, dig it out with clear water and mix with seasoning.
Little rob pickle:
Radish Radish is the main material for pickling pickles in spring and summer because of its small head, thick stem and lush foliage. Generally, shrimp paste or glutinous rice paste is added to make a refreshing and delicious pickle soup. In hot summer, make a radish kimchi bibimbap or radish kimchi cold noodles to increase appetite.
Radish kimchi (boy kimchi):
After washing the radish with leaves and stems, pick the big radish and cut it into 2~4 pieces. Then add garlic, ginger, green onions, Chili powder, sugar and shrimp paste or anchovies. Radish stems and leaves are very long, just like the long hair of unmarried men in Korea. Therefore, there is the name' small pickles'.
The young man's kimchi is the kimchi eaten in the south before the spicy cabbage in winter.
Cabbage and pickles:
It is a kind of homemade kimchi in winter, pickled in the middle of Chinese cabbage with appropriate vegetables and seasonings. In every city, the processing methods of kimchi are different, and most of them are divided into cold north and hot south. The taste in the north is salty and light, and the taste in the south is salty and spicy. The central area is salty and light.
Radish and pickles
Radish is cut into small cubes, dried radish is mixed with spices such as Chili powder, garlic, ginger and shrimp sauce.
Because pickled radish is a winter pickle, it can be produced in large quantities. Raw red pepper can replace Chili powder. If you use red pepper, it tastes better. When eating beef soup, beef bone soup and other soups, soaking radish pieces is an essential meal.
No restaurant has radishes in its food and no guests. This is because people think that the soup must be delicious in a restaurant where radish is delicious.
Pickle with sour radish:
Rob's umami flavor was combined with pear juice with high sugar content to get delicious pickled radish.