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Aged Radish "Cai Po" ( 1year) 年輕蘿蔔乾(菜脯)

Regular price $8.80

Product Description

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.

Ingredients

Radish, Salt, Time

Contents

200g

News&Market

上下游News&Market works with local farmers to offer responsibly farmed, tasty and healthy food. Through its own media portal, 上下游News&Market’s encourages consumption with a conscience.


產品介紹

年輕蘿蔔乾,日曬風乾味道好
年輕蘿蔔乾是以自然栽培的蘿蔔製作,因為醃漬時間還不到一年,因此稱為年輕蘿蔔乾。
種植過程全程無農藥、無化肥,將蘿蔔切片、日曬、醃粗鹽、倒苦水,如此反覆醃漬、天然日曬的步驟直到蘿蔔水分去除,最後將蘿蔔乾放進甕裡封存。
以好吃的新鮮蘿蔔製成,蘿蔔乾要好吃,蘿蔔是重要主角。使用品種名為”梅花”的蘿蔔,經過兩個月的生長期,將蘿蔔長得白白胖胖。
將蘿蔔清洗,削掉曝曬到太陽的、或裂開的地方,開始進行醃漬,加粗鹽。遵循古早做法放重石壓出蘿蔔裡的苦水。壓一天,將蘿蔔翻面再壓一天。接著用太陽日曬幾天後,再次醃漬。過程完全憑手工的經驗,就這樣重複醃漬、天然日曬的步驟直到蘿蔔水分去除。

成分

白蘿蔔,鹽,時間

容量

200g 

上下游

上下游News&Market是一個關心土地議題的獨立媒體,從不同面向傳遞食品與農產著者的故事,他們也癛持著友善土地的理念與當地農民合作產品,提供給消費者健康的食物。

•圖片與部分內文來自上下游News&Market