pickled butterber’s stem


One more recipe of butterbur’s stem!

< Ingredients >

butterber’s stem

a little bit coarse salt

*soy sauce water:

a cup of korean soy sauce

2 cups of water

1/2 cup of vinegar

1/2 cup of suger

one piece of dried kelp

peel butterbur’s stem

boil the stem in salty water

rinse with cold water and drain

boil soy sauce water and cool it down

pour the water into a container and put the stem

store for 2 weeks in refrig

🙂

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