做法
- 洗净小萝卜并修整;若萝卜嫩可保留绿茎。较大的萝卜对半切。
- 用60克盐揉搓萝卜;静置4小时。萝卜会渗出水分。
- 倒掉渗出的水。萝卜与蒜、姜、梨片、辣椒和葱段一起装入干净玻璃罐。
- 剩余40克盐、糖、咸虾酱和米醋与2升水搅匀,直到盐溶化。
- 盐水浇在萝卜上,确保萝卜完全浸没。用小盘子或发酵压重压住萝卜。
- 盖好,室温放置2天,然后冷藏。最佳食用期从第1周开始。盐水应略带浑浊、微酸清爽。整颗萝卜配葱花享用;餐后将盐水当消食饮品啜饮。
Common questions
Can 东沉水萝卜泡菜 be made ahead?
东沉水萝卜泡菜 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is 东沉水萝卜泡菜 spicy?
东沉水萝卜泡菜 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 东沉水萝卜泡菜 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 东沉水萝卜泡菜 to make at home?
东沉水萝卜泡菜 sits at intermediate difficulty — total time about 30 minutes. The ingredients are not unusual but the timing requires attention.
Can 东沉水萝卜泡菜 be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
东沉水萝卜泡菜是韩式泡菜中最爽口的一种——盐水本身就是美味,冰镇后盛入小碗作为开胃漱口饮品。这道菜与朝鲜半岛冬季饮食紧密相连('dong'意为冬);餐后盐水也作消食饮品。阴历新年传统中也有喝东沉水汁的习俗。这道菜随着朝鲜传统料理传到平壤,至今仍是朝鲜泡菜餐桌的常客。
