태양초 고추 말리기! 부직포 고추 자연건조 *탄저병 현상

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3a" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c2696373390="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">태양초 고추 말리기 방법 부직포 활용 고추 자연건조 탄저병 예방 및 선별 요령</b></h1><p data-path-to-node="1">여름의 끝자락부터 가을까지 농가와 가정에서 가장 바쁜 일 중 하나가 바로 고추 말리기입니다. 잘 말린 태양초는 빛깔이 곱고 맛이 깊어 일 년 농사의 자부심이 되기도 합니다. 하지만 고추는 수분 함량이 많아 자칫 잘못하면 곰팡이가 피거나 희나리가 발생하기 쉬우며, 특히 탄저병이 발생한 고추를 제대로 선별하지 못하면 건조 과정 전체를 망칠 수 있습니다. 오늘은 태양초 고추를 성공적으로 만드는 부직포 활용법과 자연건조 주의사항, 그리고 탄저병 고추 선별법에 대해 상세히 알아보겠습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">1. 좋은 고추 수확과 세척의 중요성</b></h3><p data-path-to-node="3">태양초의 시작은 수확에서부터 시작됩니다. 고추는 진한 붉은색으로 완전히 익었을 때 수확해야 건조 후에도 선명한 색을 유지합니다. 수확한 고추는 바로 말리기보다는 하루 이정도 통풍이 잘 되는 그늘에서 '후숙' 과정을 거치는 것이 좋습니다. 후숙을 거치면 고추의 수분이 서서히 이동하며 색이 더 고르게 나옵니다.</p><p data-path-to-node="4">수확 후에는 반드시 깨끗한 물로 세척해야 합니다. 고추 표면에 남아있는 먼지, 잔류 농약, 그리고 각종 균을 제거해야 건조 중 부패를 막을 수 있습니다. 식초나 베이킹소다를 푼 물에 잠시 담갔다가 흐르는 물에 헹구고, 물기를 완전히 제거한 뒤 건조에 들어갑니다.</p><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 부직포를 활용한 고추 자연건조법</b></h3><p data-path-to-node="6">과거에는 멍석이나 비닐 위에 고추를 널어 말렸지만, 요즘은 부직포를 활용하는 것이 대세입니다. 부직포는 공기 투과성이 좋으면서도 적당한 온도를 유지해 주어 고추의 색깔이 검게 변하는 것을 막아줍니다.</p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">습기 조절:</b> 부직포는 고추에서 나오는 수분을 흡수하고 배출하는 능력이 뛰어납니다. 비닐을 깔면 바닥에 습기가 차서 고추가 썩기 쉽지만, 부직포는 아래위로 통풍을 도와줍니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">온도 유지:</b> 직사광선에 고추가 직접 노출되면 겉면이 타거나 색이 희뿌옇게 변하는 '희나리' 현상이 생길 수 있습니다. 부직포를 덮어 말리면 내부 온도가 완만하게 상승하여 고추 속까지 골고루 마르게 됩니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">오염 방지:</b> 먼지나 벌레로부터 고추를 보호할 수 있어 훨씬 위생적인 태양초를 얻을 수 있습니다.</p></li></ul><p data-path-to-node="8">방법은 간단합니다. 평상이나 건조망 위에 부직포를 깔고 고추가 겹치지 않게 펼친 뒤, 다시 얇은 부직포나 망사를 덮어줍니다. 낮에는 햇볕을 충분히 받게 하고, 밤에는 이슬을 맞지 않도록 실내로 들이거나 비닐을 추가로 덮어 습기를 차단해야 합니다.</p><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3. 탄저병 고추 식별과 대처법</b></h3><p data-path-to-node="10">고추 농사에서 가장 무서운 적은 탄저병입니다. 건조 과정에서도 탄저병에 걸린 고추가 섞여 있으면 주변 고추까지 전염시킬 수 있으므로 철저한 선별이 필요합니다.</p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">탄저병 :</b> 고추 표면에 검은색이나 갈색의 움푹 파인 반점이 나타납니다. 병이 진행되면 반점이 커지면서 동심원 모양의 무늬가 생기고, 나중에는 고추 전체가 썩어 들어갑니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">선별 요령:</b> 건조 전에 육안으로 확인하여 반점이 있는 것은 무조건 제외해야 합니다. "말리면 괜찮겠지"라는 생각으로 같이 널었다가는 곰팡이 균이 습한 건조 환경에서 급속도로 퍼져 전체 고추를 못 쓰게 만들 수 있습니다. 탄저병이 심한 것은 폐기하고, 이 아주 미미한 경우라면 그 부분만 도려내어 집에서 바로 소비하는 것이 안전합니다.</p></li></ul><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">4. 희나리 예방과 성공적인 태양초 완성</b></h3><p data-path-to-node="13">자연건조를 할 때 가장 많이 발생하는 문제가 바로 '희나리'입니다. 이는 고추가 제대로 마르지 못해 표면이 하얗게 뜨는 현상을 말합니다. 이를 방지하기 위해서는 초기 2~3일의 건조가 매우 중요합니다.</p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">초기 건조:</b> 처음 말릴 때 날씨가 좋아야 합니다. 만약 건조 중에 비가 계속 온다면 선풍기를 돌려주거나 가정용 건조기에서 저온으로 수분을 살짝 날린 후 다시 햇볕에 말리는 '반태양초' 방식을 권장합니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">뒤집어주기:</b> 하루에 한두 번은 고추의 위치를 바꿔주어야 합니다. 그래야 바닥에 닿은 면까지 골고루 바람이 통하며 건조됩니다.</p></li></ul><p data-path-to-node="15">완성된 태양초는 흔들었을 때 고추씨가 달그락거리는 소리가 나며, 손으로 눌렀을 때 부서지지 않고 적당히 탄력이 있어야 합니다. 정성이 가득 들어간 태양초는 고춧가루로 만들었을 때 그 가치가 빛납니다. 올바른 부직포 사용법과 꼼꼼한 탄저병 선별을 통해 최고의 고추를 수확하시길 바랍니다.<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1952197375="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1952197375="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/YHyGd6XnM34/sddefault.jpg"><div _ngcontent-ng-c1952197375="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1952197375="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3213727419="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[[&quot;r_30779091d82404a7&quot;,&quot;c_24a1de6fcf0f60b9&quot;,null,&quot;rc_78b1e3d06e1b5b04&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=YHyGd6XnM34" data-hveid="3"><span _ngcontent-ng-c3213727419="" data-test-id="content" class="link-content ng-star-inserted"><img 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class="source ng-star-inserted" s://.youtube.com/watch?v=NblWk6UMsHM" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_30779091d82404a7&quot;,&quot;c_24a1de6fcf0f60b9&quot;,null,&quot;rc_78b1e3d06e1b5b04&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn0.gstatic.com/-tbn?q=tbn:ANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element></div></p></div> "><div data-ke-class="article"><style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <xbody> <div class="container"> <object data="https://vvd.bz/j3a" type="video/mp4" class="mobile-only" allowNetworking='internal' allowScriptAccess='sameDomain'></object> </div> </xbody> <div _ngcontent-ng-c2696373390="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">태양초 고추 말리기 방법 부직포 활용 고추 자연건조 탄저병 예방 및 선별 요령</b></h1><p data-path-to-node="1">여름의 끝자락부터 가을까지 농가와 가정에서 가장 바쁜 일 중 하나가 바로 고추 말리기입니다. 잘 말린 태양초는 빛깔이 곱고 맛이 깊어 일 년 농사의 자부심이 되기도 합니다. 하지만 고추는 수분 함량이 많아 자칫 잘못하면 곰팡이가 피거나 희나리가 발생하기 쉬우며, 특히 탄저병이 발생한 고추를 제대로 선별하지 못하면 건조 과정 전체를 망칠 수 있습니다. 오늘은 태양초 고추를 성공적으로 만드는 부직포 활용법과 자연건조 주의사항, 그리고 탄저병 고추 선별법에 대해 상세히 알아보겠습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">1. 좋은 고추 수확과 세척의 중요성</b></h3><p data-path-to-node="3">태양초의 시작은 수확에서부터 시작됩니다. 고추는 진한 붉은색으로 완전히 익었을 때 수확해야 건조 후에도 선명한 색을 유지합니다. 수확한 고추는 바로 말리기보다는 하루 이정도 통풍이 잘 되는 그늘에서 '후숙' 과정을 거치는 것이 좋습니다. 후숙을 거치면 고추의 수분이 서서히 이동하며 색이 더 고르게 나옵니다.</p><p data-path-to-node="4">수확 후에는 반드시 깨끗한 물로 세척해야 합니다. 고추 표면에 남아있는 먼지, 잔류 농약, 그리고 각종 균을 제거해야 건조 중 부패를 막을 수 있습니다. 식초나 베이킹소다를 푼 물에 잠시 담갔다가 흐르는 물에 헹구고, 물기를 완전히 제거한 뒤 건조에 들어갑니다.</p><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 부직포를 활용한 고추 자연건조법</b></h3><p data-path-to-node="6">과거에는 멍석이나 비닐 위에 고추를 널어 말렸지만, 요즘은 부직포를 활용하는 것이 대세입니다. 부직포는 공기 투과성이 좋으면서도 적당한 온도를 유지해 주어 고추의 색깔이 검게 변하는 것을 막아줍니다.</p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">습기 조절:</b> 부직포는 고추에서 나오는 수분을 흡수하고 배출하는 능력이 뛰어납니다. 비닐을 깔면 바닥에 습기가 차서 고추가 썩기 쉽지만, 부직포는 아래위로 통풍을 도와줍니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">온도 유지:</b> 직사광선에 고추가 직접 노출되면 겉면이 타거나 색이 희뿌옇게 변하는 '희나리' 현상이 생길 수 있습니다. 부직포를 덮어 말리면 내부 온도가 완만하게 상승하여 고추 속까지 골고루 마르게 됩니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">오염 방지:</b> 먼지나 벌레로부터 고추를 보호할 수 있어 훨씬 위생적인 태양초를 얻을 수 있습니다.</p></li></ul><p data-path-to-node="8">방법은 간단합니다. 평상이나 건조망 위에 부직포를 깔고 고추가 겹치지 않게 펼친 뒤, 다시 얇은 부직포나 망사를 덮어줍니다. 낮에는 햇볕을 충분히 받게 하고, 밤에는 이슬을 맞지 않도록 실내로 들이거나 비닐을 추가로 덮어 습기를 차단해야 합니다.</p><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3. 탄저병 고추 식별과 대처법</b></h3><p data-path-to-node="10">고추 농사에서 가장 무서운 적은 탄저병입니다. 건조 과정에서도 탄저병에 걸린 고추가 섞여 있으면 주변 고추까지 전염시킬 수 있으므로 철저한 선별이 필요합니다.</p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">탄저병 :</b> 고추 표면에 검은색이나 갈색의 움푹 파인 반점이 나타납니다. 병이 진행되면 반점이 커지면서 동심원 모양의 무늬가 생기고, 나중에는 고추 전체가 썩어 들어갑니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">선별 요령:</b> 건조 전에 육안으로 확인하여 반점이 있는 것은 무조건 제외해야 합니다. "말리면 괜찮겠지"라는 생각으로 같이 널었다가는 곰팡이 균이 습한 건조 환경에서 급속도로 퍼져 전체 고추를 못 쓰게 만들 수 있습니다. 탄저병이 심한 것은 폐기하고, 이 아주 미미한 경우라면 그 부분만 도려내어 집에서 바로 소비하는 것이 안전합니다.</p></li></ul><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">4. 희나리 예방과 성공적인 태양초 완성</b></h3><p data-path-to-node="13">자연건조를 할 때 가장 많이 발생하는 문제가 바로 '희나리'입니다. 이는 고추가 제대로 마르지 못해 표면이 하얗게 뜨는 현상을 말합니다. 이를 방지하기 위해서는 초기 2~3일의 건조가 매우 중요합니다.</p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">초기 건조:</b> 처음 말릴 때 날씨가 좋아야 합니다. 만약 건조 중에 비가 계속 온다면 선풍기를 돌려주거나 가정용 건조기에서 저온으로 수분을 살짝 날린 후 다시 햇볕에 말리는 '반태양초' 방식을 권장합니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">뒤집어주기:</b> 하루에 한두 번은 고추의 위치를 바꿔주어야 합니다. 그래야 바닥에 닿은 면까지 골고루 바람이 통하며 건조됩니다.</p></li></ul><p data-path-to-node="15">완성된 태양초는 흔들었을 때 고추씨가 달그락거리는 소리가 나며, 손으로 눌렀을 때 부서지지 않고 적당히 탄력이 있어야 합니다. 정성이 가득 들어간 태양초는 고춧가루로 만들었을 때 그 가치가 빛납니다. 올바른 부직포 사용법과 꼼꼼한 탄저병 선별을 통해 최고의 고추를 수확하시길 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_ngcontent-ng-c1952197375="" loading="lazy" autocrossorigin="" class="image ng-star-inserted loaded" alt="태양초 고추 말리기 부직포 고추 자연건조 탄저병 고추, AI로 생성" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQJPzAk78kUoh8guwxnzf5Q7AoxwnomSbE3-h3OyhOh2ZQM0FFElsJYe4Ik13ae"></span><span _ngcontent-ng-c3213727419="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c1952197375="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=510KeYl8Fv0" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1952197375="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1952197375="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/AY1EYISCmgs/maxresdefault.jpg"><div _ngcontent-ng-c1952197375="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1952197375="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3213727419="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=AY1EYISCmgs" data-hveid="13"><span _ngcontent-ng-c3213727419="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c1952197375="" loading="lazy" autocrossorigin="" class="image ng-star-inserted loaded" alt="태양초 고추 말리기 부직포 고추 자연건조 탄저병 고추, AI로 생성" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn2.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcTI3FZvVwK6mQLc-7T9Zuq-WbZGpQOBkt2lUygAMclLG8wkJiVs7YPVRzyOwWro"></span><span _ngcontent-ng-c3213727419="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c1952197375="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=AY1EYISCmgs" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1952197375="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1952197375="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/LQRgVThWyjk/maxresdefault.jpg"><div _ngcontent-ng-c1952197375="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1952197375="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3213727419="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=LQRgVThWyjk" data-hveid="15"><span _ngcontent-ng-c3213727419="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c1952197375="" loading="lazy" autocrossorigin="" class="image ng-star-inserted loaded" alt="태양초 고추 말리기 부직포 고추 자연건조 탄저병 고추, AI로 생성" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn2.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQ02fLO395Nzhwnul6Waiir5O1qwhHluJsJXSRE4ejnN9Uf1hDoOkFqEQGSzQz3"></span><span _ngcontent-ng-c3213727419="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c1952197375="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=LQRgVThWyjk" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1952197375="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1952197375="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/g_XuxsTc6Go/maxresdefault.jpg"><div _ngcontent-ng-c1952197375="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1952197375="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3213727419="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=g_XuxsTc6Go" data-hveid="17"><span _ngcontent-ng-c3213727419="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c1952197375="" loading="lazy" autocrossorigin="" class="image ng-star-inserted loaded" alt="태양초 고추 말리기 부직포 고추 자연건조 탄저병 고추, AI로 생성" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcSFvj5pVIh4j9eEQM-yYkuIW-Vqod0NSGMdnTMQjmHCqhZz5iXE4SVqO0PyoxX1"></span><span _ngcontent-ng-c3213727419="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c1952197375="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=g_XuxsTc6Go" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1952197375="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1952197375="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/NblWk6UMsHM/maxresdefault.jpg"><div _ngcontent-ng-c1952197375="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1952197375="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3213727419="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=NblWk6UMsHM" data-hveid="19"><span _ngcontent-ng-c3213727419="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c1952197375="" loading="lazy" autocrossorigin="" class="image ng-star-inserted loaded" alt="태양초 고추 말리기 부직포 고추 자연건조 탄저병 고추, AI로 생성" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQ3r1nO2GYFkJ92pewjg9vCHUY46NAa4qUA_VKBgRWsRLbickne1j8GuRTfMJhn"></span><span _ngcontent-ng-c3213727419="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c1952197375="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=NblWk6UMsHM" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_30779091d82404a7","c_24a1de6fcf0f60b9",null,"rc_78b1e3d06e1b5b04",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1952197375="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1952197375="" class="label ellipsis gds-body-s">.youtube.com</span><span _ngcontent-ng-c1952197375="" aria-label=""></span></a></div></div></single-image></response-element></div></p></div> </div></div>