준비물: 딸기 덩어리, 설탕, 발효 통, 깔때기, 컵, 유리 병.
1. 먼저 발효 통, 딸기 덩어리 한 접시, 백설탕 1kg을 준비합니다.
/iknow-pic . cdn . BCE Bos . com/03087 BF 40 ad 162 d9 c 238 b 1631 EDFA 9 EC 8 b 13 cdff " target = " _ blank " title = " " class = " ikqb _ img _ alink " > 링크. /iknow-pic . cdn . BCE Bos . com/03087 BF 40 ad 162 d9c 238 b 1631 EDFA 9 EC 8 b 13 cdff? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/03087 BF 40 ad 162 d9c 238 b 1631 EDFA 9e c8 b 13 cdff"/>
2. 발효 통에 딸기 덩어리를 넣습니다.
/iknow-pic . cdn . BCE Bos . com/0bd 162D 9 f2D 3572 c 23344 fa 38513632763 d0c 3 ff " target = " _ blank " title = " " class = " ikqb _ img _ alink " >/iknow-pic . cdn . BCE Bos . com/0bd 162 d9 f2d 3572 c 23344 fa 38513632763 d0c 3 ff? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/0bd 162 d9f 2D 3572 c 23344 fa 38513632763 d0c 3 ff"/>;
3. 흰 설탕 한 봉지를 통째로 양동이에 비웁니다.
/iknow-pic . cdn . BCE Bos . com/b 90 e 7 bec 54 e 736d 1 a 3a 25 f 7794504 fc2d 5626918 " target = " _ blank " title = " " class = " ikqb _ img _ alink " > in. /iknow-pic . cdn . BCE Bos . com/b 90 e 7 bec 54 e 736d 1 a 3a 25 f 7794504 fc2d 5626918? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/b 90 e 7 bec 54 e 736d 1 a3a 25 f 7794504 fc2d 5626918"/>;
4. 물을 붓고 잘 저어주세요.
/iknow-pic . cdn . BCE Bos . com/43 a7d 933 c 895d 1435877365 c 7 cf 082025 AAF 0748 " target = " _ blank " title = " " class = " ikqb _ img _ alink " > in. /iknow-pic . cdn . BCE Bos . com/43 a7d 933 c 895d 1435877365 c 7 cf 082025 AAF 0748? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/43 a7d 933 c 895d 1435877365 c 7 cf 082025 AAF 0748"/>
5. 발효 통을 덮고 3일간 밀봉합니다.
/iknow-pic . cdn . BCE Bos . com/55e 736d 12f 2 EB 9381659 a 88 DDA 628535 e 5d D6 f 9d " target = " _ blank " title = " " class = " ikqb _ img _ alink " > in. /iknow-pic . cdn . BCE Bos . com/55e 736d 12 F2 EB 9381659 a 88 DDA 628535 e 5d D6 f 9d? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/55e 736d 12f 2 EB 9381659 a88d da 628535 e 5d D6 9d"/>;
6. 3일 후 표면에 기포가 나타나는 것을 볼 수 있으며 이는 발효가 잘 되었다는 것을 나타냅니다.
/iknow-pic . cdn . BCE Bos . com/5 fdf 8db 1cb 134954 a 3303 a 1b 594 e 9258d 1094 aa 7 " target = " _ blank " title = " " class = " ikqb _ img _ alink " > in. /iknow-pic . cdn . BCE Bos . com/5 fdf 8db 1cb 134954 a 3303 a 1b 594 e 9258d 1094 aa 7? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/5 fdf 8db 1cb 134954 a 3303 a 1b 594 e 9258d 1094 aa 7"/.
7. 컵에서 발효액을 꺼내 깔때기를 통해 유리병에 붓습니다.
/iknow-pic . cdn . BCE Bos . com/F2 deb 48 f 8 c 5494 ee 6 f 93 DC 6622 f 5 E0 Fe 99257 e 18 " target = " _ blank " title = " " class = " ikqb _ img _ alink " > 링크. /iknow-pic . cdn . BCE Bos . com/F2 deb 48 f 8 c 5494 ee 6 f 93 DC 6622 f 5 E0 Fe 99257 e 18? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/F2 deb 48 f 8c 5494 ee 6 f 93 DC 6622 F5 E0 Fe 99257 e 18"/>;
8, 다 됐으니 쿨러에 넣어 가져가세요.
/ik now-pic . cdn . BCE Bos . com/d0c 8 a 786 c 9177 F3 ea 11a2e 727 fcf 3 BC 79 f3d 56 a 7 " target = " _ blank " title = " " class = " ikqb _ img _ alink " > link. /iknow-pic . cdn . BCE Bos . com/d0c 8 a 786 c 9177 F3 ea 11a2e 727 fcf 3 BC 79 f3d 56 a 7? x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto " esrc = "/d0c 8 a 786 c 9177 F3 ea 11a2e 727 fcf 3 BC 79 f 3d 56 a 7"/>
주:
1, 발효 시간은 최대 3일이 되어야 하며, 그렇지 않으면 발효가 완료되지 않습니다.
2, 보존에 좋을뿐만 아니라 맛도 좋은 냉장 보관에주의하십시오.