老母特地詢問他那總舖師朋友傳說中的「醃菜頭」
因為第一次失敗，過程無殘留任何照片
本日開罐，親交老母品嚐，大～成～功
以下分享製作過程給需要的朋友
This homemade radish pickle is awesome.
Even it took few days to marinate.
Only salt, sugar and vinegar! Yummy!!
ps. 照片攝於京都八阪塔
材料：白蘿蔔、鹽、醋、白砂糖、辣椒(斟酌)
step1. 白蘿蔔洗淨不去皮
仿照切西瓜1/4那樣手起刀落，切片
step2. 抹鹽，放鍋內，上頭壓重物脫水兩日
step3. 兩日後，鹽水倒掉，測試鹹度
此時蘿蔔應該潔白並且脫水，皺巴巴
step4. 醋糖1:2 (1:1很酸)
調和融化後放入蘿蔔片，醃漬至少兩日
大功告成！
ps1. 抹鹽不要太節儉，不然會像我第一次一樣發霉..
ps2. 愛吃酸，醋多加點，口味自行調整
ps3. 加點辣椒浸泡，風味更佳
ps4. 無防腐劑，盡快吃完囉！
—
In this article, I’d like to share how to
make Taiwanese pickle radish for u guys.
Ingredients: vinegar, salt, Daikon radish, sugar
step1. slice radish with peel,
shape like water melon but super small
step2. put (1) in pot with enough salt for two days
#please put some heavy things at the top of (1)
step3. after two days, pour out the water in the pot (1)
step4. mix sugar and vinegar (2:1 I prefer, not that sour)
step5. Put into a sterilized glass jar in fridge at least two days.
Share your masterpiece with your friends!
—
2016-02
