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<p><span style="color: #ee2323;" data-ke-size="size23"><b>동치미에 물 대신 '이것' 넣고 담그세요! 감칠맛 10배 겨울 동치미 </b></span></p><p> </p><p><span style="color: #838387;" data-ke-size="size18">                              </span><span style="color: #000000;"><b><span data-ke-size="size18">2025. 2.</span></b></span></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/963ee992f2f9ea61a6c14583ba5af178e5714838" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/963ee992f2f9ea61a6c14583ba5af178e5714838" data-origin-width="1005" data-origin-height="609"></div><p style="text-align: center;"><b>★동치미 담그는법★</b><br>사이다 넣고<br>시원한 동치미 만들어 봅시다.</p><p style="text-align: center;"> </p><p style="text-align: center;"><b>★동치미 재료★</b><br>무, 굵은소금 2T, 양파, 대파, 생강,<br>다진 마늘, 사이다, 물, 소금</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/fcf4e4dab2d1fb7c049d5df9f212e07d87043b51" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/fcf4e4dab2d1fb7c049d5df9f212e07d87043b51" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;"><b>1. 무 절이기</b><br><br>무 1통은 손가락 길이 정도가<br>되게 잘라준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/9e8f7172f7a6b76e92f004ff8d4b7f93a7fd71ad" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/9e8f7172f7a6b76e92f004ff8d4b7f93a7fd71ad" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">큰 볼에 담은 무는<br>굵은 소금 2큰술을 넣고<br>잘 섞어준 뒤 <br>20분~30분 정도 절여주면 된다</p><p> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/571e8d42565f70714163a5c2f1c2116c9da0e4de" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/571e8d42565f70714163a5c2f1c2116c9da0e4de" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;"><b>2. 재료 손질</b><br><br>양파는 채 썰어준다.<br>대파는 엄지손가락 한 마디 정도로<br>잘라준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/f5d0ee105b0126d550c08a3ffe46a811bc8ba39b" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/f5d0ee105b0126d550c08a3ffe46a811bc8ba39b" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;"><b>3. 통에 담기</b><br><br>절여진 무는 체에 밭쳐 물기를 빼준다.</p><p> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/d3e04b1604ece18b79476a27345f8e658f67b1c4" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/d3e04b1604ece18b79476a27345f8e658f67b1c4" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">물기 뺀 무를 통에 담아준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/0d0ac1e5980dd28767186328456e121f0eb1e430" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/0d0ac1e5980dd28767186328456e121f0eb1e430" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">대파와 양파를 넣고<br>다진 생강과 다진 마늘 3큰술을<br>다시팩에 넣은 뒤 통에 담아준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/320990ad74a052e4e20c9b444c5070d9b0aebc6b" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/320990ad74a052e4e20c9b444c5070d9b0aebc6b" data-origin-width="1920" data-origin-height="1080"></div><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/9cf982d3925b2ddd1aad805c14a86cb5acff7262" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/9cf982d3925b2ddd1aad805c14a86cb5acff7262" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">사이다와 물을<br>1:1의 비율로 부어준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/a925d1fbeea723d47258c74351ec2831d47f18c5" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/a925d1fbeea723d47258c74351ec2831d47f18c5" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">잘 섞이도록 저어준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/261dea5d5c81fa875f11d87a3082fda6445ef13c" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/261dea5d5c81fa875f11d87a3082fda6445ef13c" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">마지막으로 소금을 넣어 간을 해준다<br>소금의 양은 취향껏 맞춰준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/91db8ddb9d64c447792e9114c4b70de5d5893910" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/91db8ddb9d64c447792e9114c4b70de5d5893910" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">뚜껑을 덮어 상온에서 2~3일 정도<br>숙성 후 냉장고에 넣어준다.</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1JKIL/de92aa9a2fd31cadacef4414964484e7e95b4a39" class="txc-image" width="658" data-img-src="https://t1.daumcdn.net/cafeattach/1JKIL/de92aa9a2fd31cadacef4414964484e7e95b4a39" data-origin-width="1920" data-origin-height="1080"></div><p style="text-align: center;">시원한 국물에 아삭한 무 동치미 완성!</p><p style="text-align: center;"> </p><p style="text-align: center;"><b>★초간단 레시피 한줄 정리★</b><br>1. 무는 손가락 길이와<br>굵기 정도로 자르기<br>2. 굵은 소금 2큰술 넣고 섞어<br>20~30분 절이기<br>3. 양파 썰기<br>4. 대파 썰기<br>5. 절인 무는 체에 받쳐<br>물은 버리고 준비<br>6. 통에 무를 담고 대파와 양파 넣기<br>7. 다진 마늘과 다진 생강은<br>다시팩에 담아 넣기<br>8. 사이다와 물을 1 : 1 비율로 넣기<br>9. 소금으로 간하기<br>✔ 소금은 간을 보며<br>입맛에 맞게 넣어주고,<br>10. 실온에 두고 국물이 뽀얗게<br>우러나면 냉장보관하기  ***</p>
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