材料 Ingredients
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做法
| 1. | 白蘿蔔洗乾淨，削皮後切成2.5cm立方小塊。蔥洗乾淨後切成小粒。 |
| 2. | 把蘿蔔塊与1大匙鹽混勻後靜置一旁1個小時使其出水。 |
| 3. | 將韓國泡菜醃料準備好，配方中的C部份可以省略。 |
| 4. | 把蘿蔔沖洗乾淨後濾乾。如果你們的自來水不能生飲，請用煮過的冷開水沖洗。 |
| 5. | 把蘿蔔，蔥粒与蘿蔔韓國泡菜醃料混合均勻後放置在室溫通風處1-3天(天氣熱時間就短一點)，再放進冰箱冷藏3天就可食用。 |
PROCEDURE
| 1. | Wash and peel the daikon. Cut it into 1" cube. Wash and dice the scallions. |
| 2. | Mix the daikon cubes with 1 tbs. of salt. Set it aside for 1 hour to allow the daikon degore. |
| 3. | Prepare the Korean Kimchi Marinade. You can omit the Part C in the recipe. |
| 4. | Rinse the daikon and drain the water. If your tap water is not safe to drink, please use boiled cold water to rinse the daikon. |
| 5. | Mix the daikon, diced scallion and Korean Kimchi Marinade in a bowl. Cover and leave it at a place with room temperature and good ventilation for 1-3 days (Shorter time with warmer weather). Then store it in a fridge for 3 more days. |
最後更新 (Last Update): 10/17/2013©
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