며칠전 된장국에 쓰일 얼갈이 배추를 사왔다.
겉 껍대기는 삶아 우거지로 된장국 해 먹고
여린 속은 김치 하려고 냉장고에 두었다.
김치가 얼마 남지 않아 준비해둔
얼갈이 로 김치를 담구려니 좀 모자라다 싶어
알배기 한덩어리 사다 보태어
물 자박한 김치를 담궜다.
양념을 너무 많이 넣지 않은 그저 심심한 김치다.
내입에 맞으면 되니까.그런데
곧장 해 먹을수 있는 나만의 방법 이라
하루밤 삭히면 먹을만 하다.
Authors get paid when people like you upvote their post.
If you enjoyed what you read here, create your account today and start earning FREE STEEM!
If you enjoyed what you read here, create your account today and start earning FREE STEEM!
Upvoted! Thank you for supporting witness @jswit.
Downvoting a post can decrease pending rewards and make it less visible. Common reasons:
Submit
@veronicalee, your kimchi post is making me hungry! The image of that fresh, lightly seasoned kimchi is just fantastic. I love how you described your process – using the outer leaves for a hearty soup and then transforming the inner leaves into a simple, water kimchi. It's resourceful and delicious!
The "just right for my taste" philosophy is something I admire. Kimchi is so personal, and it's clear you've perfected a quick and easy method that works perfectly for you. I'm especially intrigued by your one-night fermentation!
Thanks for sharing this glimpse into your kitchen. I'm definitely inspired to try a simplified kimchi recipe myself. What’s your favorite dish to eat with this type of kimchi? I bet many others here on Steemit would love to hear about it, too! Keep sharing your culinary adventures!
Downvoting a post can decrease pending rewards and make it less visible. Common reasons:
Submit
This post has been upvoted by @italygame witness curation trail
If you like our work and want to support us, please consider to approve our witness
Come and visit Italy Community
Downvoting a post can decrease pending rewards and make it less visible. Common reasons:
Submit