<![CDATA[
<p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="276" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/211EC73C5906AD5721" filename="3.PNG" filemime="image/jpeg"></span></p><p style="text-align: center; clear: none; float: none;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="271" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/235F7D3C5906AD552D" filename="1.PNG" filemime="image/jpeg"></span></p><p style="text-align: center; clear: none; float: none;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="277" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2472A23C5906AD562B" filename="2.PNG" filemime="image/jpeg"></span></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="281" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2624E03B5906ADB433" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>좋은 열무는 줄기가 짧고 통통해야하고 잎이 연해야합니다.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="277" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2231B1345906ADF91A" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>열무 뿌리에는 모래가 끼어 있으니 꼭 잘라주세요.</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="267" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2334BF415906B0D931" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>잘라낸 열무 이파리는 된장국에 넣어 활용하면돼요.</p><p>깨끗이 씻으려고 문지르면 줄기가 손상되어 풋내가 발생합니다.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="267" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/274155435906B17E37" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>물에 불은 이물질이 가라앉아 세게 문지를 필요가 없어요.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="285" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/245FD53D5906B1BB20" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>손질한 열무를 소금물에 담근다. 소금으로 직접절이면 묻지 않은 부분은 절여지지 않습니다.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="279" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2534B53E5906B1F120" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="282" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/254090405906B20F13" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>소금물에 절이면 채소의 맛이 빠지게되고 절인 채소를 세게 씻으면 맛과 영양이 감소돼요.<br></p><p>처음에 깨끗이 씻어내고 절인 후에 가볍게만 헹구기.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="273" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/231F313D5906B25025" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="279" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2773B33F5906B27F3D" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p><span style="color: rgb(255, 255, 255); background-color: rgb(31, 175, 218);">오이 손질하기!!!!</span></p><p><br></p><p>얼갈이를 넣으면 쉽게 물러지는 열무 대신 오이를 넣으면 식감이 더 좋아져요.</p><p>오이는 지금 이 딱 제철 싱싱하고 맛있어요.</p><p> 오이 4개는 깨끗이 씻은 후,</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="278" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2272453C5906B2EE1D" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="271" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/21538C375906B3091B" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>물컹한 오이씨를 제거해야 아삭한 식감을 살릴 수 있다.</p><p><br></p><p>이번엔 오이 절이기.</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="268" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/212108385906B35F28" filename="1.PNG" filemime="image/jpeg"></span></p><p style="text-align: center; clear: none; float: none;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="284" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/270305385906B3601B" filename="2.PNG" filemime="image/jpeg"></span></p><p><br></p><p>오이는 자박하게 . 오이는 최대한 적은 양의 소금물에 절여야 오이 맛을 유지할 수 잇다.</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="270" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/212F983A5906B39A25" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="277" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2128B0355906B3DA25" filename="1.PNG" filemime="image/jpeg"></span></p><p style="text-align: center; clear: none; float: none;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="285" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/233463355906B3DB24" filename="2.PNG" filemime="image/jpeg"></span></p><p><br></p><p>부재료 준비 및 양념만들기!!!</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="267" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/232108385906B4202D" filename="1.PNG" filemime="image/jpeg"></span></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="270" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/261D77385906B42134" filename="2.PNG" filemime="image/jpeg"></span></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="268" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/257B87375906B4383C" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>다음은 멸치육수 만들기!!!</p><p>내장, 대가리 제거 후 볶은 멸치 80g</p><p><br></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="283" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2559E9355906B4722D" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>4컵은 양념용!!! 4컵은 풀용!!!</p><p><br></p><p>산뜻한 맛의 초여름 김치용을 밀가루 풀이 좋아요!! 그래서 열무의 풋내까지 다 잡아줘요^^</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="275" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/254C84435906B4DB19" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>뭉치치 않게 잘 섞어주면 밀가루풀 완성.</p><p><br></p><p>육수 끓기 전에 넣으면 계속 저어야 합니다.</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="270" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2469BF455906B50B06" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>한소끔 끓어오려면 불끄기!!</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><span data-url="http://cfile24.uf.tistory.com/attach/211BB73E5906B53428A652" data-lightbox="lightbox"><img width="500" height="270" style="height: auto; cursor: pointer; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/211BB73E5906B53428" filename="1.PNG" filemime="image/jpeg"></span></span></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="284" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/256336425906B55112" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="275" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2128CD405906B56813" filename="1.PNG" filemime="image/jpeg"></span></p><p><br></p><p>열무김치 양념만들기!!!</p><p><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="283" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/23532D3B5906B5CA2C" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;">갈변된 사과를 써도 괜찮아요!!</p><p style="text-align: center;"></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="270" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/257158355906B5ED32" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">사과와 배는 맛과 향이 상큼해 김치 맛까지 높여줍니다.<br></p><p style="text-align: center;">얇게 썬배와 양파 100g은 채썰어 믹서에 넣어 갈아줍니다. 여기에 멸치액젓 반컵, 고운 고춧가루 반컵을 넣어 같이 갈아줍니다.</p><p style="text-align: center;">만약 새우젓이라면 멸치육수를 쓰지 않아도돼요.</p><p style="text-align: center;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="285" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2275D4355906B68D24" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">다진 마늘을 넣으면 누린내가 나니 꼭 통마늘을 갈아 넣으세요.</p><p style="text-align: center;"></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="275" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/26172B375906B6CF30" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center; clear: none; float: none;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="282" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/252738375906B6D120" filename="2.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">비타민 씨도 풍부한 고추씨도 함게 넣어주면 좋아요.</p><p style="text-align: center;">고추와 마늘은 항균 효과가 있어, 고추에 캡사이신이 고추씨가 붙어있는 태좌에 특히 풍부하다고해요.</p><p style="text-align: center;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="295" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/276657335906B71D30" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">열무에 수분뺀 오이를 넣어주세요.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="266" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2635C4395906B78009" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="280" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/220F9C355906B7A62F" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">미지근한 밀가루풀을 김치에 버무리면 숙성을 빨리 시킬 수 있다.<br></p><p style="text-align: center;">육수를 자박하게 넣으면 열무김치의 시원한 국물도 즐길 수 잇어요.</p><p style="text-align: center;"><br></p><p style="text-align: center;">밀가루풀과 멸치육수를 부어줍니다.</p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="281" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/235AEE445906B82433" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;"></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="271" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/256ECB435906B83C0E" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">마지막으로 설탕 2큰술 넣어주세요!! 설탕은 기호에 맞게 넣어주세요!</p><p style="text-align: center;">김치엔 꿀보단 설탕을 추천!!</p><p style="text-align: center;">벌꿀에 프로폴리스가 세균 번식을 억제하기때문에 유산균이 죽기때문에 설탕을 이용하게는 좋습니다.</p><p style="text-align: center;"></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="284" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/256936405906B8901D" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">소금은 넣지 않습니다. 같은 소금물에 절여도 열무 상태에따라 달라지는 염도가 다르기때문에 처음부터 간을 싱겁게 해야 시간이 지나도 짜지지 않아요.</p><p style="text-align: center;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="272" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2527793F5906B9280B" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p style="text-align: center;">실온에서 반나절 숙성시켰다 먹으면 좋아요.</p><p style="text-align: center;"><br></p><p style="text-align: center; clear: none; float: none;"><span class="imageblock" style="width: 500px; height: auto; display: inline-block; max-width: 100%;"><img width="500" height="282" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/2238C0435906B9D137" filename="1.PNG" filemime="image/jpeg" ""=""></span></p><p style="text-align: center;"><br></p><p><br></p><p style="text-align: center;"><출처: MBN 알토란</p>
<!-- -->
]]>
카페 게시글
요리
알토란 열무김치
서울아씨
추천 0
조회 668
17.05.01 18:21
댓글 0
다음검색
