ㅇ오이지 담그는법..

맛있는~!! 오이지 담그는 비법'~~~~ㅎ   <IMG style="DISPLAY: inline" hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F9%2Fblog%2F2008%2F05%2F27%2F07%2F50%2F483b3d3978e22%26filename%3DP5264691%EB%B3%B5%EC%82%AC.jpg" width=470 border=0>     <IMG style="DISPLAY: inline" hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F34%2Fblog%2F2008%2F05%2F27%2F07%2F50%2F483b3d6744c80%26filename%3DP5264711%EB%B3%B5%EC%82%AC.jpg" width=470 border=0>   <IMG style="DISPLAY: inline; WIDTH: 644px; HEIGHT: 306px" height=446 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F35%2Fblog%2F2008%2F05%2F27%2F07%2F57%2F483b406be846a%26filename%3D%EC%98%A4%EC%9D%B4%EC%A7%80.jpg" width=664 border=0>   땀 많이 흘리는 여름철에 빼놓을 수 없는 '오이지 반찬' 정말 깨운하고 맛있죠?  씹히는 맛이 유난히 '아다~닥~!!' 하면서.. 1년 동안 변함없는 맛을 유지시키는 비법~!!  자~소개합니다.~!! ㅎㅎ  <IMG style="DISPLAY: inline; WIDTH: 480px; HEIGHT: 348px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F16%2Fblog%2F2008%2F05%2F27%2F07%2F50%2F483b3d7ab9682%26filename%3DP5153993%EB%B3%B5%EC%82%AC.jpg" width=480 border=0>    오이 1접 (100개) 씻지 않은 채 항아리에 차곡차곡 담습니다.  제가 수년간 경험한 결과. 씻지 않고, 바로 작업 들어간 오이지가 씻어 담근 오이지보다 훨씬 아닥 거립니다.  <IMG style="DISPLAY: inline; WIDTH: 322px; HEIGHT: 319px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F35%2Fblog%2F2008%2F05%2F27%2F07%2F50%2F483b3d83f1c80%26filename%3DP5153999%EB%B3%B5%EC%82%AC.jpg" width=322 border=0>   오이 1접에 굵은 소금 1바가지(1kg), 생수 5바가지(1,300g x 5)  위의 농도로 희석시키면 저렇게 500원 동전크기가 얼굴을 내밉니다.   <IMG style="DISPLAY: inline; WIDTH: 330px; HEIGHT: 262px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F35%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3d8e2cb5a%26filename%3DP5154000%EB%B3%B5%EC%82%AC.jpg" width=330 border=0>    팍팍 끓여서...    <IMG style="DISPLAY: inline; WIDTH: 466px; HEIGHT: 338px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F8%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3d9aedb33%26filename%3DP5154002%EB%B3%B5%EC%82%AC.jpg" width=500 border=0>    뜨거울 때 여지없이...확~~부어줍니다.^^  <IMG style="DISPLAY: inline; WIDTH: 470px; HEIGHT: 301px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F13%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3da93b10e%26filename%3DP5154004%EB%B3%B5%EC%82%AC.jpg" width=470 border=0>   저렇게.. 수면이 밑에 있어요. '소금물 모자라는 거 아냐?' 걱정하지 마시고..  뚜껑 덮으세요.ㅎㅎ  <IMG style="DISPLAY: inline; WIDTH: 476px; HEIGHT: 354px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F22%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3dbb0d62d%26filename%3DP5164081%EB%B3%B5%EC%82%AC.jpg" width=476 border=0>  하룻밤 지났어요. 보세요. 소금물이 올라왔죠? 오이에서 수분이 많이 빠진겁니다.  <IMG style="DISPLAY: inline; WIDTH: 480px; HEIGHT: 362px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F21%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3dce97014%26filename%3DP5164083%EB%B3%B5%EC%82%AC.jpg" width=480 border=0>    적당한 덮개 올린 후 돌멩이로 꽉 눌러서...  11~12일 후.   <IMG style="DISPLAY: inline; WIDTH: 480px; HEIGHT: 355px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F22%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3ddada472%26filename%3DP5264664%EB%B3%B5%EC%82%AC.jpg" width=480 border=0>    보관용기에 오이지만 담습니다.  그리고 저는 소금물은 버립니다.   <IMG style="DISPLAY: inline; WIDTH: 484px; HEIGHT: 301px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F21%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3debf2762%26filename%3DP5264666%EB%B3%B5%EC%82%AC.jpg" width=484 border=0>   생수에 집간장,소주,맛술,굵은 소금으로 짭짤하게 간하여 멸치,고추 넣고 끓입니다.  소주와 맛술은 각 1컵씩 넣고,간장과 소금은 적당히 가감.    <IMG style="DISPLAY: inline; WIDTH: 494px; HEIGHT: 331px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F33%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e0f9000e%26filename%3DP5264671%EB%B3%B5%EC%82%AC.jpg" width=494 border=0>   반드시 식혀서 보관용기에 부어줍니다. 보관은 김치냉장고나 냉장실.   이렇게 하면 1년내내 오이지 꺼낼 때 기분이 깔끔합니다. 이 국물울 먹는 건 아니지만 전 항상 이렇게 한답니다.   <IMG style="DISPLAY: inline" hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F34%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e3658ee7%26filename%3DP5264683%EB%B3%B5%EC%82%AC.jpg" border=0>    성공한 오이지의 속살입니다.^^ 씨가 모구 등쪽으로 달라 붙었죠?  따로 노는 씨는 한 개도 없답니다.^^ 소금물의 위력이에요.ㅎ~   <IMG style="DISPLAY: inline; WIDTH: 486px; HEIGHT: 393px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F20%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e569e4f8%26filename%3DP5264689%EB%B3%B5%EC%82%AC.jpg" width=486 border=0>    얇게 썰어,바락바락 씻은 후 생수에 식초,설탕 약간만 넣어서..   얼음 동동 띄우면.. 거창한 냉국 왔다가 울고 간답니다.   <IMG style="DISPLAY: inline; WIDTH: 490px; HEIGHT: 383px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F16%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e74bd2de%26filename%3DP5264695%EB%B3%B5%EC%82%AC.jpg" width=490 border=0>     <IMG style="DISPLAY: inline; WIDTH: 389px; HEIGHT: 342px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F23%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e839571e%26filename%3DP5264698%EB%B3%B5%EC%82%AC.jpg" width=389 border=0>  아다~닥~!! ㅎㅎ <IMG style="DISPLAY: inline; WIDTH: 491px; HEIGHT: 390px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F7%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3e8da8710%26filename%3DP5264701%EB%B3%B5%EC%82%AC.jpg" width=491 border=0>   마찬가지로 꼭 짠 후 다진마늘,고춧가루,다진파,참기름으로 무치면..   <IMG style="DISPLAY: inline; WIDTH: 500px; HEIGHT: 366px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F8%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3ea2c4270%26filename%3DP5264711%EB%B3%B5%EC%82%AC.jpg" width=500 border=0>    다른 반찬 필요 없어요. 아다닥~오도독~   넘 너무 맛있어요. ㅎ    <IMG style="DISPLAY: inline; WIDTH: 504px; HEIGHT: 369px" height=480 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs12.blog.daum.net%2Fimage%2F22%2Fblog%2F2008%2F05%2F27%2F07%2F51%2F483b3eb028015%26filename%3DP5264716%EB%B3%B5%EC%82%AC.jpg" width=504 border=0>   <IMG style="DISPLAY: inline; WIDTH: 510px; HEIGHT: 272px" height=446 hspace=0 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs13.blog.daum.net%2Fimage%2F20%2Fblog%2F2008%2F05%2F27%2F08%2F03%2F483b41bdd12ba%26filename%3D%EC%98%A4%EC%9D%B4%EC%A7%80.jpg" width=686 border=0>   요즘 오이 제철입니다.   여름철의 행복. 빨리 준비하세요. ㅎㅎ  저는 새콤 달콤한 간장(간장5-황설탕3-식초2)을 팔팔끓여 부어서 (매운 고추약간 넣고) 담으면 오래 두고 먹어도 좋고 남은 소스는 튀김이나 그 밖에 양념간장으로 사용해도 손색이 없답니다 작은 양으로 담으실 때는 설탕대신 꿀을 사용해도 맛이 훨~~좋아요^^