Wild Vegetable Soy Sauce Pickle (Angelica Tree Shoots)

Name: Wild Vegetable Soy Sauce Pickle (Angelica Tree Shoots)
Total time: 240 min
Yield: 2070 g
Ingredients: Organic Fermented Plum Extract 40 ml; Apple Vinegar 30 ml; Brewed Soy Sauce 501 500 g; Water (Bottled) 1000 ml; Angelica Tree Shoots 500 g

Cook 240 min Difficulty NORMAL 889 kcal

#Low Calorie #Vegan

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Ingredients

Main ingredients

Organic Fermented Plum Extract 40 ml
Apple Vinegar 30 ml
Brewed Soy Sauce 501 500 g
Water (Bottled) 1000 ml
Angelica Tree Shoots 500 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 131.18 g 62%

Protein 75.11 g 35%

Fat 3 g 3%

Serving size 2070g

Cooking steps

1

Wash the angelica tree shoots (neungae-seungma) thoroughly and drain the moisture.
2

In a pot, add soy sauce, vinegar, sugar, and water, and bring to a boil.
3

Let the brine cool, then pour it over the shoots.
4

Refrigerate for about a day before eating.

Wild Vegetable Soy Sauce Pickle (Angelica Tree Shoots)

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