Fatsia Shoots Pickle - Adding Soju After Cooling the Brine Keeps It for a Long Time

Steps

1. 1

   Trim the base of fatsia shoots, remove attached leaves, and score with a knife.

2. 2

   Boil water 1.5L with sea salt 2T.

3. 3

   Blanch fatsia shoots for 1 minute 30 seconds, rinse in cold water, remove residual heat, squeeze out water and place in a strainer.

4. 4

   Boil water 2 cups (360ml) and dark soy sauce 2 cups (360ml) in a pot and prepare whole garlic.

5. 5

   When the soy sauce mixture boils, turn off heat, dissolve sugar 1 cup, then add mirin 1 cup (180ml), vinegar 1 cup (180ml), plum extract 90ml.

6. 6

   Place fatsia shoots and whole garlic in a pickle container, pour in the brine and soju 1 cup (180ml).

7. 7

   Store at room temperature for half a day, then refrigerate.