泡甘筍Carrot kimchi

gin-gin

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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

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.
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.
4
徹底瀝乾水分； Rinse.
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.
6
非常開胃的配菜！傭人也喜歡。 Wow, so crunchy! Umi likes it too.
7
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