泡甘筍Carrot kimchi
描述
酸、辣、脆———再一次體會什麼叫滿口生津！
Sour, spicy, crunchy - What an appetising side-dish again!
份量
6
人份
時間
180
分鐘
食材
-
1條pc
-
xx
步驟
-
先依雲南泡菜做法 https://icook.tw/recipes/211724 用大罈子做好泡菜才有多餘的酵素用； Make kimchi with a bigger jar so we have more than enough kimchi water to use.
-
取出泡菜並瀝乾，潭子裡面的液體要保留； Take the cabbage kimchi out, leave the water in the big jar.
-
胡蘿蔔削皮洗淨，切短條泡涼開水； Peel the carrot, cut into pieces, clean with purified water.
-
徹底瀝乾水分； Rinse.
-
放進罈子裡面，蓋蓋，置於陰涼處三兩天； Put them into the jar, cover, leave it for few nights at dark place.
-
非常開胃的配菜！傭人也喜歡。 Wow, so crunchy! Umi likes it too.
-
🍹
小撇步
白蘿蔔和青瓜也是不錯的選擇。
Turnip or cucumber is the good option, too.
