Aged Radish "Cai Po" ( 1year) 年輕蘿蔔乾(菜脯)
Regular price $8.80
Our farmer friend in Miaoli, Taiwan grows white radish using natural farming methods without pesticides. Each packet of these aged treasures emits a fragrance that whets your appetite. Add a few slices of this to your chicken soup to make it a soup fit to lift your soul. Or mince it before throwing it into a bed or egg omelette, mapo toufu, or french beans. Plump white radish is washed and cleaned before smothered in salt for the pickling process to start. According to the village’s age-old recipe, each piece of salted radish is placed under a rock. The weight of the rock squeezes out moisture of the radish. After a day, the rock is removed, radish is flipped and the rock placed on top of the radish again. After a few cycles of flipping and sweating under pressure, the radish is then allowed to bask in the sun for a couple of days, before it goes for yet another round of salt spa to complete the pickling process. This manual cycle of activities could take up to a year, and is repeated until the moisture is completely extruded from the radish.
Radish, Salt, Time
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