The Soonmu(a kind of turnip 순무)
This is a turnip grows in Ganghwado only, deep-purple
skin, white inside. Korean soonmu is white originally.In 1893, W.H.Callwell, a military instructor of navy from
England, brought their native turnip and cultivated at first. As times go by it
mixed with origin Korean one. It’s harder than as usual one and has mustard-like aroma. It is good for helping digest, diminishing hang-over, combating
liver illness, and brightening of ear and eye. People use to make kkadugi (깍두기; sliced radish Kimchi) in general only. The recipe about this radish is not quiet well to the public. This can be preserve up to 2 years, but it doesn’t
popular due to high price because of the low production rate per unit.
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