Kale jang-ajji recipe.

🔔 Kale jang-ajji. (1T = rice spoon)
500g kale, 2 cheongyang peppers, 2 red peppers, 400ml soy sauce, 250ml vinegar, 100ml mirin, 75g sugar, 400ml water.
1: Vinegar 2T.
✨ Kale jang-ajji. (Refer to the video for detailed recipe.)
1. Put 400ml soy sauce, 250ml vinegar, 100ml mirin, 75g sugar, and 400ml water in a pot, boil and cool.
2. Wash after cleaning kale.
3. Cut Cheongyang pepper and red pepper.
4. Pour kale, Cheongyang pepper, red pepper, and seasoning into the container.
5. Turn upside down after 12 hours.
At this time, the volume is reduced, so it is good to transfer it to a small container.
6. Aged in the refrigerator for 3 days.
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