봄나물의 제왕  "두릅"

                                                                                                                   (목두체)

 

 

  

                                                                                                    이른 봄

                                                                                      진달래 개나리가 피고 지고 난 후

                                                                            겨울 나목들이 한창 눈을 뜨고 새순을 피울 때

                                                                                          두릅도 순을 피웁니다.

                                                                                      지금은 기후의 변화가 심각해

                                                                          3월이니 4월이니 하는 계절은 말하기가 힘들구요.

  

                                                                                나무에 가시가 있다는 것을 제외하면

                                                                                       옷나무랑도 비슷하고

                                                                                   가죽 나무랑도 비슷 하지요

 

                                                                                               가죽은

                                                                            도시 사람들은 강한 향에 거부감을 느끼지만

                                                                            다이어트에 탁월하다는 연구결과가 나왔으니

                                                                                       친밀해 보려고 하다보면

                                                                                  새로운 맛의 향에 빠질 수도 있겠지요

 

                                                                                나무가 연해 쉽게 꺽이는  성질 까지도

                                                                                       옷나무랑. 가죽 나무랑은

                                                                                       서로들 많이 비슷 하지요

 

 

 

                                                                                         잎의 끝은 보라색을 띄고

                                                                                붉은 빛 보라색이 진하게 베어 있을 때

                                                                                            채취한 두릅순은 

                                                                                             최고의 맛이죠

 

 

  

                                                                                                   두릅의 밑둥을 보면

                                                                                     나무의 접목 부분이 함께 떨어지는 것을 보면

                                                                                            왜 두릅나무가 가시를 필요로 하는지

                                                                                                         이해가 되지요

 

                                                                                      아름다운 향과 꽃를 가진  장미와는 다르지만

                                                                                                     작은 새순하나 꺽는대도

                                                                                         저리 나무의 몸통이 함께 떨어지기도 하는

                                                                                                        그 연약함이다 보니

                                                                                                 생존의 법칙이 필요 했겠지요

 

 

                                                                                          효소를 담을 때는

                                                                                          두릅 같은 경우

                                                                             뿌리에서 부터  전초를 사용 가능 하구요

 

 

 

                                                                                           나무는 잘게 잘라 효소를 담아도 되고

                                                                                                             말렸다가

                                                                                                          끓는 물에 넣어

                                                                                                   차로 만들어 드셔도 됩니다.

                                                                                        좀 미끈거리는 듯한 느낌의 차 맛도 맛보구요

 

                                                                                           다시마나 알로에에서 나오는 미끈거림의

                                                                                         학문적 명칭은 아직 찾아보지 않아 모르겠고

                                                                                            다시마나 알로에에서 느끼는 미끈거림이

                                                                                                 두릅에서도 느낄 수 있다는 사실

 

 

 

                                                                                                                   깊은 산

                                                                                                    양지바른 곳에서 잘 자란 두릅은

                                                                                                  이렇게 잎이 크게 자라도 부드럽지요

                                                                                                끓는 물에 데쳐 초고추장을 찍어 먹기엔

                                                                                                                 억세지만

                                                                                                     잘게 잘라 부침개를 부쳐 먹거나

                                                                                                      나물로 무쳐 먹기엔 괜찮답니다.

  

 

                                                                                                 이렇게 순이 많이 자라났음에도

                                                                                                잎이 제대로 피어나지 않은 것은

                                                                                      햇볕이 많이 들지 않는 곳에서 자라기 때문이구요

                                                                                                                 마치

                                                                                                   덩치만 크다 뿐이지 애기 같은

                                                                                      요즘의 청소년들과 웬지 좀 닮았다는 느낌도 드네요

 

 

  

                                                                                        두릅은 나무만이 아니라

                                                                                 새순에도 가시가 많은 것이 보이지요

                                                                                                채취 할 때

                                                                                    조심하지 않으면 손에 가시 송송

                                                                                             아야 아야 연발...

 

 

 

 

                                                                                                  두릅싹이 제법 굵고 크지만

                                                                                                       보라색을 띈 것이

                                                                                                       부드러워 보이지요

                                                                                                       보이는대로 입니다

 

 

 

 

                                                                                                              두릅 받침대

                                                                                            산두릅은 믿둥에 이렇게 받침대가 있어요

                                                                                              순이 부드러울 땐  함께 먹어도 되는데

                                                                                              순이 자라면서 순보다 먼저 억세지지요

                                                                                              그리고 후에 저절로 떨어져 나가구요

 

 

 

 

                                                                                                             효소를 담을 땐

                                                                                                       잘게 잘라서 담음으로 해서

                                                                                                           액이 쉽게 나오지요

                                                                                                                    전,

                                                                                                 작년에 뿌리만은 별도로 담아 둔 것이 있어

                                                                                                  올해는 뿌리를 제외하고 담기로 했습니다

 

 

 

 

                                                                                                    잎과 줄기를 함께

 

 

 

 

                                                                                                먼저 넓은 용기에

                                                                                            두릅 나무와 잎(줄기)을

                                                                                      층층이 섞어 설탕을 뿌려 줍니다

                                                                                                 무게 비율  1:1

 

 

 

 

                                                                                                   바닥층에  두껍게 재고

                                                                                                       설탕을 뿌려 주고

                                                                                              두릅-설탕-두릅-설탕-두릅-설탕

                                                                                                          이렇게 해서

                                                                                            하루정도 지나 위. 아래로 저어주고

                                                                                                       설탕이 다 녹으면

                                                                                        용기를 병이나 항아리로 옮기면 좋겠네요.

 

 

 

 

 

                                                                                                            여기서 잠깐

                                                                                                         휴식 겸  보너스

 

                                                                                                부드러운 순은 끓는 물에 삶지말고

                                                                                                       살짝 데치지도 말고

                                                                                                   조금 시간을 주고 데쳐서

                                                                                                    초고추장을 찍어 드시면

                                                                                             씹히는 맛과 그리고 진한 향이 주는 맛을

                                                                                                    동시에 느낄 수가 있습니다.

 

 

 

 

                                                                                               하루가 지나면

                                                                                   상층부분에  굳어진 설탕 덩어리만

                                                                                     조각조각 남고 그의 녹게 됩니다

                                                                                    둘레로 흥건히 고인 액이 보이지요

 

 

 

 

                                                                                                         그럼

                                                                                                 위.아래로 저어주면

                                                                                                 딱딱하게 굳은 설탕은

                                                                                             액과 어우어져 쉽게 녹습니다.

 

                                                                                                   수북이 쌓인 재료가

                                                                                                       폭삭 주저앉고

                                                                                   흘러나온 액에 재료가 흥건히 잠겼음이 보이죠

 

                                                                                                     배추를 소금에 절이면

                                                                              풀이 죽고 물이 고이는 작용을 삼투압 작용이라고 하지요

                                                                                                소금이 설탕으로 바뀌었을 뿐

                                                                                             같은 작용으로 이해하시면 되겠네요

 

 

 

 

 

 

                                                                                           설탕이 충분히 녹았다 싶으면

                                                                                           항아리로 옮겨 담아도 됩니다

                                                                                                             요는

                                                                                입구가 좁은 항아리에서는 저어주기가  힘들다 보니

                                                                                           설탕이 녹는 시간도 더 걸리겠지요

                                                                                                        쉬운 방법을 두고

                                                                                         굳이 어려운 방법을 택할 필요는 없지요.

 

 

 

 

                                                                                                항아리 측면에서 보면

                                                                                     내용물 부피만큼 액이 고인 것이 보이지요

 

 

 

 

                                                                                                      항아리에 담았으면

                                                                                                깨끗한 천이나 창호지로 봉해

                                                                                                고무줄로 튕겨 주시면 됩니다

 

                                                                                   소통이냐 밀봉이냐로 왈가왈부하는 이들이 많은데

                                                                                                 효소는 공기를 필요로 합니다.

 

                                                                                         천은 집안에  뒹굴어 다니는 손수건이나

                                                                                           헌 옷가지 중에 부드러운 면이 있으면

                                                                                                깨끗이 빨아 사용하시면 되고

                                                                                     고무줄은 빵구난 고무장갑 잘라서 사용하시면

                                                                                                아주 튼튼한 고무줄이 됩니다.

 

 

 

 

                                                                                                제가 뚜껑을 위에 살짝 얹어 둔 것은

                                                                                                  먼지가 많이 앉을까 싶기도 하고

                                                                                    제 뚜껑은 항아리 임자가 제대로 챙겨야 된다는 생각에

                                                                                               모자 씌우듯 엇비슷하게 얹어 뒀습니다.

                                                                                              공기 소통에는 아무런 문제가 없으니까요

 

                                                                                                    직접적으로 햇볕이 들지 않고

                                                                                                 공기가 잘 통하는 곳에 보관 하시고

                                                                                          기간은 발효 3개월 숙성3 개월 기본으로 정하고

                                                                                           발효 3개월 후 걸러서 3개월 숙성을 해도 되고

                                                                                                  나무와 뿌리 함께 전초를 담금 했을 시

                                                                                 6개월이상 1년정도는 발효. 숙성을 시키는 것이 좋을 듯 합니다.

 

                                                                                                                    참고로

                                                                                                                 기간 설정은

                                                                                                         교과서적인 것이 아니라

                                                                                       계절과 일기의 변화에 따라 탄력적인 체크가 필요하고

                                                                                                                   무엇보다

                                                                                                  담근이의 체크와 안목이 필요 합니다.

 

 

 

 

 

                                                                                                       1개월 정도 지나면

                                                                                               봄에 채취한 산야초들은 대부분

                                                                                               발효의 상당한 진행을 보입니다.

 

                                                                                               사진은 1개월 정도의 모습입니다.

 

                                                                                               숙성이 다되었는지의 확인 방법은

                                                                                    가스가 남아 있는지 없는지를 체크 하시면 되구요

                                                                                                         가장 쉬운 방법은

                                                                                                  패트병에 담아 숙성을 시킬  경우

                                                                                                 뚜껑을 열 때 가스 새는 소리가 나면

                                                                                                        아직 숙성 단계이고

                                                                                                   가스 새는 소리가 나지 않으면

                                                                                                숙성이 다 되었다 생각 하면 됩니다.

 

                                                                                                              패트병에서는

                                                                                                    수시로 가스를 뱡출해주거나

                                                                                                 아님 뚜껑을 살짝 닫아둬야 합니다.

                                                                                                        패트병이 팽창을 하니까요.

 

                                                                                                그냥 음용은 숙성 후 바로 드셔도 되는데

                                                                                                     3년내지 5년이상 숙성을 시켜야

                                                                                       약효는 뛰어나다고 하니까 좋은게 좋은게 아닌가 싶네요

                                                                                                    성질 급하신분은 바로 드시고~~^^

 

 

                                                                                               두릅은 봄나물의 제왕이라 하지만

                                                                                             모든이에게 두루 좋은 것은 아닙니다.

                                                                                        빈혈이 있거나 허약체질은 삼가하라고도 하니..

 

                                                                                          비타민 C가 많아 항암에도 탁월하다고 하고

                                                                                    고혈압.저혈압에 두루 좋고 혈관계 계통에 좋다네요

                                                                                                  안정을 필요로 하는 이들에게

                                                                                          스트레스를 줄이고 신경계통에 좋다고도 하고

                                                                                                        위를 튼튼하게도 하는데

                                                                                                        무작정 맹신하기 보다는

                                                                                 먹고 탈없이 흡수 잘되는 사람한테는 만병의 치료가 될 것이고

                                                                                  먹고 흡수못해 설사하는 사람이라면 백약이 무효가 되겠지요

 

 

                                                                       주성분은 당질이며.비타민C>B1. 칼슘. 칼륨.디아스타제. 탄닌산이라고 하는데....

 

 

 

 

 

 

                                                                                               활짝 핀 두릅 순

 

 

 

 

                                                                                        산두릅은 1차 채취가 끝나고 나면

                                                                                      2.3번 거듭해서 채취가 가능할 정도로

                                                                                              그 자리에 새순이 돋습니다

 

 

                                                                                    1차 2차로 두릅순을 따고 난뒤

                                                                     3차정도에서는 순이 활짝핀 상태로 돋는게 대부분입니다.

                                                                          그중에 부드러운 순을 따서 데쳐 헹구는 중입니다.

                                                                              거품이 마치 세제를 푼 것처럼 많이 생깁니다.

 

                                                                                       거품이 많이 생긴다는 것은

                                                                                     사포닌 성분이 많다는 거겠지여

 

 

 

 

 

 

                                                                                          작년 (2010년. 봄)

                                                                                           효소에 눈 뜨면서

                                                                         처음으로 담은 두릅 뿌리로만 담은 효소 입니다.

                                                                       두릅 뿌리는 보통 1년을 발효시켜야 한다고 하네요

 

                                                                                        친정 아버님이 돌아가신 후

                                                                                    산소자리에 엄청 많은 두릅이 있어

                                                                                    포크래인으로  산소터를 닦는바람에

                                                                                                쉽사리 두릅뿌리를

                                                                                                얻을 수가 있었지요.

 

                                                                                            

                                                                                            특수한 장비없이 두릅뿌리 채취란                                                                                          

                                                                                                      엄청 힘든거거든요.

 

 

 

 

 

                                                                                              2011년. 봄

                                                                        두릅 순과 줄기를 가지고  효소를 담았습니다

                                                                줄기에 가시가 많아 거르는데 무척 조심을 해야 했습니다

                                                                              두릅은 나무와 뿌리가 연하고 부드럽고

                                                                     즙도 순에 못잖게 뿌리와 나무에서도 많이 나옵니다

                                                                                    다시마에서 나오는 끈적한 액이

                                                                                  두릅에서도 미끈거리듯이 나오지요

 

  

                                                                          이 것은 처음 두릅 뿌리로 차를 만들어 먹을까하고

                                                                    말리던 것과 말리지 않은 상태의 두릅 뿌리로 효소를 담으면서

                                                                                               물을 보탰습니다

                                                                         거르고 난 후 맛을보니 설탕량이 많았는지 단맛이 강해

                                                                       거른 상태에서 다시 물을 추가로 보태  숙성을 시켰습니다

                                                                              어떤 이상현상이 생기는지 1년을 지켜 보았는데

                                                                   그대로 맛의 변함이 없이 숙성이 되고 있다는 것을 확인했습니다

  

                                                두릅 재탕이란 두릅나무랑 잎.줄기를 함께 1년 발효가 끝나고 거른 후

                                         건데기를 다시한번 추가로 시럽을 만들어 붓고 1년을 발효를 시켜 거른 것입니다.

                                                                거른 후 숙성을 시키고 있는 중이구여~~^^

                                                          재탕A란 용기 바닥과 중간층의 것을 표시한 것입니다.

 

                                                                 재탕B란 용기 중간에서 입구 사이의 것으로

                                                   공기가 접촉되는 부분이 곰팡이가 생겨 짓무른 부분이 있었습니다.

                                                                  그래서 액이 조금 뿌연 느낌을 주구여~~^^

 

                                                                   재탕 A.B가 나란히 두면 색상에서 비교가 됩니다.

 

                                                               재탕까지 해먹은 건데기조차 그냥 버리기엔 아까워

                                                               건데기는 건데기대로 6개월이상 숙성을 시켰습니다

 

                                                                                      이렇게 주전자에 넣고

 

                                                                          정수기 물을 받아 한나절 정도 우려내면

                                                                                   두릅효소 음료가 됩니다