Chives Pickle

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Chives : 3kg

2. Soy sauce : 700g

3. Vinegar : 490g

4. Sugar : 490g

5. Water 2.1kg

6. Cheongju (Rice wine) : 70g

7. Kelp : 1sheet 20cm x 20cm

How to Make it :

1. Cut the tip of the chives and peel off the outer layer. Wash thoroughly and shake a little to shake off the excess water. Cut into about 6cm length.

2. In a pot, poor the soy sauce, water, vinegar and sugar (1 : 3 : 0.7 : 0.7) and add the rice wine and a sheet of kelp as well. Turn the heat on and boil for about 5minutes and let it cool after the boil.

3. In a container put the chives and the mixed sauce. You can put a plate on top to let the chives sink completely into the sauce.

4. Let it sit in a room temperature for a day and let it cool in the fridge for about 2 days.

Tip :

1. You dont have to cut the chives in to about 6cm. You can make the pickle first and then cut it before eating.