Carob Kimchi

Carob Kimchi

by With a smile

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Carob kimchi is called carob acid by our locals. Almost every household has such a few jars of kimchi. Even people from hometown who go to work in other places will never forget to bring the taste of this hometown when they go home or leave.
At this time of the year, when the beans are freshly marketed, the vegetable market gathers a bunch of people who buy and sell beans. The price of these beans depends on the weather. Soybeans can be bought at a good price when the weather is good and the price is lowered when it is cloudy. Because the pickling of the carob kimchi is closely related to the weather. "

Ingredients

Carob Kimchi

1. The beans are soaked in light salt water for 20 minutes, and then washed. Put it in the sun for five or six hours until the beans become soft.

Carob Kimchi recipe

2. Take three or four beans, wind them into small pieces, and finally wrap them with another bean.

Carob Kimchi recipe

3. Add 400 grams of salt to the sweet wine and mix well, then put the coiled beans in it and mix to make the beans fully stick to the sweet wine.

Carob Kimchi recipe

4. Put it in the jar again, neatly stacked, and pour the rest of the liqueur into the jar. Cover the lid and add water to the edge to seal the altar.

Carob Kimchi recipe

5. The sourness of the beans will come out within a week, so take them out and cut them into small pieces.

Carob Kimchi recipe

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