泡甘筍Carrot kimchi
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一起跟著做！
鼓勵作者
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
胡蘿蔔carrot
1條pc
泡菜酸水kimchiwater
xx
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1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. -
2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.
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3胡蘿蔔削皮洗淨，切短條泡涼開水； Peel the carrot, cut into pieces, clean with purified water.
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4徹底瀝乾水分； Rinse.
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5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.
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6非常開胃的配菜！傭人也喜歡。 Wow, so crunchy! Umi likes it too.
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7🍹
小撇步
白蘿蔔和青瓜也是不錯的選擇。
Turnip or cucumber is the good option, too.