Taiwanese Pickled Vegetables
繁體中文

Ingredients

Sweet & sour dressing 1 portion Cabbage (cut 2.5cm/1" squares) 2/3 lb (300g) Persian cucumber (thinly sliced) 2 small Carrot (julienned) 3 oz (85g) Salt 1 tsp

Instructions

1.	Prepare the Sweet & Sour Dressing, change the rice vinegar in the recipe from 2 tbs. to 3 tbs..
2.	Rub the cabbage and Persian cucumber with 1 tsp. of salt; set them aside for at least 30 minutes to sweat. Roughly squeeze the cabbage and cucumber dry.
3.	Mix the cabbage, cucumber, carrot with Sweet & Sour Dressing and store the mixture in a fridge for at least 6 hours. If you can't wait for 6 hours, place all the ingredients in a plastic bag. Vigorously shake the bag for 3 minutes, then store it in a fridge for 30 minutes.

台式泡菜
ENGLISH

材料

糖醋涼拌醬 1 份 高麗菜 (切 2.5cm/1" 方塊) 2/3 磅 (300克) 小黃瓜 (切薄片) 2 根 胡蘿蔔 (切細絲) 3 盎司 (85克) 鹽 1 小匙

做法

1.	準備糖醋涼拌醬，將配方中的白醋改為3大匙。
2.	高麗菜和小黃瓜與1小匙鹽拌勻，靜置一旁至少30分鐘讓其出水。將高麗菜和小黃瓜略為擠乾。
3.	將高麗菜，小黃瓜，胡蘿蔔和糖醋涼拌醬拌勻後放在冰箱醃至少6個小時。如果急著食用，可將所有材料放進一個塑膠袋裡用力搖晃3分鐘後再醃30分鐘。

最後更新 (Last Update): 01/03/2020
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