Easy Pickled Radish Recipe | 蘿蔔泡菜的簡單做法

蘿蔔泡菜的做法其實非常簡單，口感酸甜爽脆，是相當百搭的開胃前菜。喜歡吃甜的明友，可以隨意添加適量糖。

Pickled radish kimchi is super simple to make. It tastes sweet and sour and the texture is very crunchy. It is a versatile appetizer in Chinese cuisine. If you have a sweet tooth, you can adjust the amount of sugar to your liking.

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材料:
白蘿蔔 1條 約450克
紅蘿蔔 半條 約 90克
鹽 1½ 茶匙

調味料：
白醋 158 毫升 (½ 杯 + 3 湯匙)
白砂糖 64 克 (⅓ 杯)
鹽 ¼ 茶匙

筆記：紅白蘿蔔先抓醃過，可以去除蔬菜的生味道。記得要再用清水冲洗過去除鹹味，才不會太鹹。

Ingredients:
450 grams Chinese radish
90 grams carrots
1½ teaspoon salt

Seasonings:
158 ml (½ cup + 3 tablespoons) white vinegar
64 grams (⅓ cup) granulated sugar
¼ teaspoon salt

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