錫金的蘿蔔泡菜 Radish Pickle from Sikkim

前天在別人家喝茶的時候,他們家尼泊爾傭人正好在做泡菜,看著就覺得是很好吃的東西,而且材料普遍。

抱了一小桶上一批做好的泡菜回來,果然好吃。這兩天餐餐都吃,愈吃愈好吃。

趕緊把食譜寫下,免得忘記。下次回上海一定做一批跟好友分享。

The other day when we were having tea at someone’s place, it happened that their Nepalese maid was making radish pickle. We got a small jar of this super delicious pickle from the last batch. And the recipe seems simple enough that there is no reason not to try.

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1. 蘿蔔連皮切條,辣椒依自己喜好的量也切條,陰乾,去掉表面多餘水份。
Slice radish (without peeling) and chili, and dry the surface moisture

2. 白芝麻炒香後,磨成粉。(終於有一個食譜是能利用到果汁機附贈的那個磨粉機了)
Warm the white sesame seeds in a pan to bring the flavor and machine-grind them into powder

3. 蘿蔔和辣椒放進乾淨瓶中,加上芝麻粉、鹽 、芥子油拌勻,封住罐子,每隔幾天把罐子上下倒一下就好。
Put the radish and chili pepper inside a clean jar, mix evenly with the sesame powder, salt and mustard oil. Seal the jar, maybe shake the jar a bit every few days to ensure the ingredients get evenly seasoned and fermented, and just wait to enjoy your pickle in 10 days!

原來做泡菜這麽簡單,所以實在沒必要去買外面加了那麼多防腐劑和其他化學添加劑的罐頭泡菜。

It would be wonderful to have home-made pickles free from preservatives and artificial flavors! Can’t wait to make this when I go home.

***

P.S. Can also add garlic. Minimum marination for 10 days.

後記:可以加大蒜一起醃漬。至少醃個10天。

***

2013/11 第一次試作,趕著離開上海,所以只醃了5天,但是已經很好吃了。加了薑絲、蒜頭、尖椒,还有一点花椒,用的是菜籽油。

First time making it. Didn’t have enough time so only marinated for 5 days but super delicious already! I also added fine shredded ginger and some Chinese peppers.

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關於 bella.chao
a simple wandering being on the less beaten tracks in samsara

4 Responses to 錫金的蘿蔔泡菜 Radish Pickle from Sikkim

  1. Cyndy Wang says:

    When you back to LA, show me what do you mean for 1 of the ingredients?
    I know salt, of course. I also know white sesame, chile pepper, but what kind of radish in U.S. ?

    Cyndy
    Date: Thu, 31 Oct 2013 14:08:36 +0000
    To: cyndycwang@hotmail.com

  2. Regina says:

    哦……是嗎? 我正巧要到上海省親,那~可以跟你聯絡、也嘗嘗你的泡菜蘿蔔嗎? (^_^) 郁子

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