How to make Korean coriander How to pickle Korean coriander

Coriander is a fragrant and tender green vegetable. It is not only nutritious, but also has certain medicinal effects. It can be pickled and eaten. Especially the coriander pickled in the Korean way tastes particularly good. So how should Korean coriander be pickled? I will write down its pickling method in a while, and you can learn it after reading it.

Korean pickled cilantro recipe

Ingredients for Korean pickled cilantro

To make Korean pickled cilantro, you need to prepare 2 kg of cilantro, 1 kg of green onions, 100 g of chili powder, 50 g of salt, 100 g of garlic, 50 g of ginger, and an appropriate amount of MSG.

Korean pickled cilantro recipe

1. Prepare the coriander, wash it with clean water, cut it in the middle with a knife, wash the green onions with clean water, cut them in half, and marinate them in salt water for five or six hours.

2. Soak the prepared chili powder in boiling water, mash the ginger and garlic into a paste, add MSG and mix well to get the seasoning.

3. Take out the pickled onions and coriander, wash off the salt on their surface with clean water, put them in a large basin after draining the moisture, add the prepared seasonings, and mix well before putting them into the pickled vegetable jar.

4. Place a heavy object on the top of the pickled vegetable jar and seal the jar. After ten days of pickling, the coriander inside will be pickled. It will be spicy and delicious, and especially tasty.

5. After washing the salt-pickled coriander and onions with clean water, the surface moisture must be fully dried, otherwise raw water will enter the jar. During the pickling process, the coriander will easily deteriorate, and the taste of the pickled Korean coriander will deteriorate.