Udo pickled in sweet vinegar
You can also use turnips, daikon radishes, Chinese cabbage, etc. instead of udo. These vegetables tend to release moisture, so be sure to drain the water thoroughly before cooking, taking into account the salt
How to make it
1
Place the seasonings in a bowl and add the fragrant oil that has been heated in a frying pan
2
Thinly peel the burdock root using a paring knife or peeler, then cut it into easy-to-eat sticks about 5-6 cm long
3
Udo changes color easily, so immediately after cutting it, soak it in vinegar water. Add a little salt and rub it in with your hands to wash it in vinegar
4
Wipe off the water with kitchen paper and place in the sweet vinegar (1)
5
It can be eaten as is as a lightly pickled vegetable, but the flavor will be better absorbed if you leave it in the marinade for about a day
Ingredientsfor 3 people
-
- Udo
- 1 bottle
-
- vinegar
- 150cc
-
- sugar
- 150g
-
- chili peppers
- Appropriate amount
-
- Fragrant oil can be substituted with salad oil.
- 2 tbsp
[PR]
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