Soak pickles
VicentaLakin
It's a key recipe for Korean chili. I usually make a red, non-spicy sweet taste with a young man's chili powder, make a complex spicy fragrance with onions, ginger, garlic, radish, make a fresh fragrance with fish truffles and shrimp sauce, make a complex program, and today I find a savored juice with Korean chili sauce, so today I teach you a simple version of Korean chili, which is delicious and easy to learn。
VicentaLakin
THE SOYBEANS ARE ONE OF THE ACID VEGETABLES, WHICH CONTAIN PROTEINS, STARCH, FATS, CARBOHYDRATES, COARSE FIBRES, CALCIUM, IRON, VITAMIN A, VITAMIN B, VITAMIN C, SMOKE ACIDS, PYROCHLORIC ACIDS, MULTIPLE AMINO ACIDS, CELL CONDENSATION, ETC., AND PRODUCE A LARGE AMOUNT OF LACTACID BACTERIA AS A RESULT OF PICKLE. THERE'S A LOT OF PEOPLE WHO LOVE SOUR BEAN HORNS, SOUR APPETIZERS. BUT IS IT NOT SAFE TO SELL TOO MANY SOYBEANS ON THE MARKET, EVEN THOUGH IT IS A NATIONAL STANDARD OF SAFETY? LET'S DO IT OURSELVES. IT'S NATURAL. IT'S HEALTHY. TO MAKE SOUR VEGETABLES IS WHAT I'VE BEEN TRYING TO DO, AND THERE'S BEEN A FAILURE: EVERY TIME WE MAKE SOUR CABBAGE, SALT IS ADDED, ONLY SALT IS SALTED TO PICKLES; THE SECOND TIME IT'S SOUR, IT'S DRY, IT'S BAD, IT'S BAD, IT'S SMELLY AND IT'S BAD。
VicentaLakin
It's sour, sweet, sour, sour, so delicious, sour, sour, sour, sour, sour, so good。
