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Name: 오래된 방식의 보존법: 집에서 하는 피클링, 발효, 염장
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 large jar, about 1 kg of pickles
Cuisine: Eastern European
Ingredients: 1 kg small pickling cucumbers, very fresh; 1 litre water; 40 g fine sea salt (a 4% brine — weigh it, this is the one number that matters); 1 head of dill, with seeds if possible; 4 garlic cloves, halved; 1 tsp black peppercorns and 1 tsp coriander seeds; 2 bay leaves; a few blackcurrant, oak, or grape leaves (their tannins keep the pickles crisp); 1 dried chilli (optional)

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오래된 방식의 보존법: 집에서 하는 피클링, 발효, 염장

고대의 음식 보존 기술인 피클링, 발효, 염장을 알아보세요. 집에서 맛있고 오래 지속되는 음식을 만드는 방법을 탐험하세요.

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