Every spring, I sow about 20 kinds of seed in the farm, but chive(korean chive, buchu) can stay over winter in the farm.
I had a chance to eat pickled chive in the food court of department store 3 years ago.
As I backed to the home, I made it immediately. From then, chive pickle became famous side dish when I eat grilled pork.
Ingredients : Korean chive(2 kg), vinegar 350ml, soysauce 350ml, water 700ml, sugar 350g
1. Wash chives with cold water and put the container.
2. Put the other ingredients in the pot and boil!
3. During this sauce is hot, pour the No.1 container.
4. It is good to put a weight stone above chive.
5. After 2~3 days, pour sauce out and boiled it again. During this sauce is hot, pour it again.
6. After it became cold, store it in the refrigerator. You can enjoy it a few days later.
It is really good marriage with pork.
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