極簡灶下。總舖師親傳 醃蘿蔔 Daikon radish pickle

 

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！

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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!
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2016-02