Hwangseokeojeot, which completely changes the taste of kimchi kimchi! How to make kangdari-jeot with salt ratio without fail!
The taste of Hwangseokeojeot is different even without other seasonings.
Hwangseokeojeot is sweet once you taste it.
I tried to put it neatly in May Albaek.
Items brought directly from the ship are stored without washing.
It is said to taste best in May.
If it was helpful, please give happiness to Heosang with a like and subscription alarm!
​
ingredient
10 kg yellow stone fish. Sea salt 3.5 kg. 1 bottle of soju, 1 kimchi bag.
​
*After 6 months, use only broth when making kimchi.
Leaves at room temperature for about a year.
In a hot place, after 1 month, put the kimchi in the refrigerator and ferment it at a low temperature.
Personally, it didn't change even if I fermented it at room temperature.
​
With a healthy meal
Be full of happiness!​​​
​
All rights of this video belong to Heosang's Table.
Downloading and secondary editing are prohibited!​​​​​
​
#Hwangseok fish sauce #Heosangbabsang #How to make yellow stone fish sauce #Hwangseok fish sauce salt ratio #Kangdari sauce
​
★Blog https://blog.naver.com/hersang2972/22...
★ Facebook   / hersang2972  
★Insta   / hersang2972  
Subscribe    • 갈치젓 담그는법 겨울 먹갈치 담는법 갈치속젓 갈치손질법 32년 배선...