Asparagus Soy Sauce Pickle
아스파라거스 간장 피클
Ingredients :
*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g
Asparagus : 500g
Soy sauce : 100g
Water 300g
Vinegar : 70g
Sugar : 70g
Cooking wine : 50g
Dried kelp : 10cm X 10cm
How to Make it :
Wash the asparagus and cut it to 5cm in length
Mix the soy sauce, water, vinegar and sugar into ratio of 1 : 3 : 0.7 : 0.7 and cooking wine and dried kelp and start boiling in a pot.
In a container, lay down the asparagus and poor the boiling soy sauce water in and put a plate or any object on top of the asparagus to let it sink into the sauce.
After one day of letting it sit in a room temperature, put it into the fridge. After about 2 days, you can start to eat.
Tip :
Boil the soy sauce water for about 2 minutes after it starts to boil.
The reason why we need to poor the boiling sauce is that the texture of asparagus when eating it will be more fresh and more crispy.
