Searching for a cai po with a flavor beyond just saltiness? Try our aged version with a natural umami taste, perfect for adding depth to soups. Plus, our radishes are grown pesticide-free with your health in mind.
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.
Salt, Radish, Age
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