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Aged Radish "Cai Po" (7year) 7年老蘿蔔乾(老菜脯)

Regular price $13.80

Product Description

Our farmer friend in Miaoli, Taiwan grows white radish using natural farming methods without pesticides. Aged for 7 years, these white radish turns into slivers of black gold. 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. 
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. The radish is then allowed to age gracefully for 7 years, before she is packed and sent to the stores. 

Ingredients

Salt, Radish, Age

Contents

200g
Ingredients: Salt, Radish, Age

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

陳放七年老蘿蔔乾(老菜脯),甘甜有味
在苗栗灣寶以自然栽培的蘿蔔製作成蘿蔔乾,陳放七年時間,顏色黑金油亮,散發濃濃香氣,老蘿蔔乾非常適合煮雞湯,只要加入老蘿蔔乾就能讓整鍋湯甘甜升級,有畫龍點睛效果。
以好吃的新鮮蘿蔔製成
蘿蔔乾要好吃,蘿蔔是重要主角。以自然栽培兩個月後,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。
等待數個月至一年的時間後,就成了年輕蘿蔔乾。而年輕蘿蔔乾繼續陳放下去,就是珍貴的老蘿蔔乾。

成分

白蘿蔔,鹽,歲月

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