In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pinimagek’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves again so I was able to get beautiful pink mooli pickle.

This is pickle made of vinegar, sugar and water with quite a conventional
pickling method. However, I think it is exceptionally satisfying when you munch this mature crunch pickle!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s