請問如何浸醃甜酸菜/甜酸蕎頭/甜酸蘿蔔?

我手頭上有一本泰國食譜, 入面有教點整蕎頭,
書入面寫, 係用"米醋", (我諗你可以試下買壽司醋...我平時用都係用韓國米醋)而且要同糖, 塩, 水一齊煮十分鐘左右, 當然你煮果時最好開肯個抽氣扇啦, 因為果整味真係幾難頂....最後你當然係要有個樽裝左佢, 醃佢一個禮拜

醃料: 600ML 米醋, 600克糖, 600ML水, 一茶匙塩,
材料: 500克蒜頭

將米醋, 糖, 水, 塩放入煲內煮十分鐘左右, 令糖完全溶化....之後灘凍佢....
蒜頭去衣, 洗浄, 溺乾....
用熱水涮下個樽, 用黎僻走樽入面既味, 然後抺乾...
將蒜頭放入樽內, 灘凍左既醃料注入個樽入面, 封實個樽口, 然後等佢醃一個星期....咁一個WEEK之後可以拿出黎食...

書入面仲寫.....呢種蕎頭可以放一年喎....我就唔係太信得過囉

First of all, buy a bottle (about one catty) of good quality Chinese rice vinegar.

Boil the vinegar with Chinese Rock sugar (it is better for our health). To begin with, you can start putting 1/3 of a box and then add more until you consider the 'sweet and sour' taste is most suitable to your taste buds. I cannot tell you exactly how much sugar to put, because some people prefer it sweeter, some prefer it not too sweet.

After the sugar has melted, turn off the fire and allow the liquid to cool.

******

For example, if you wish to make pickled garlic and white turnip/red carrot.

You should : (a) peel off the skin of the garlic, wash and leave the garlic to dry.
(b) peel off the skin of the white turnip/red carrot, wash and cut it into the size of french fries and then put them in a big seive and sprinkle salt on top and mix well. Leave it in the sink for a while and you will see the white turnip/red carrot getting soft and water dripping through the sieve. When they have all gone soft, you can squeeze them a bit more. Take one and taste it, if too salty, rinse it quickly with water.

After rinsing, quickly sqeeze out the excess water and then spread it out to dry.

In order to make it dry faster, use a dry clean kitchen cloth to absort the moisture.

Make sure the garlic or white turnip or red carrot is dry before you can put them into the sweetened vinegar.

Now, the vinegar must be completely cold before you can add the above vegetables.

****** Please note the container for the vinegar MUST BE made of GLASS or PORCELAIN.

Once you add the dried vegetables, cover the lid. Try to taste it after 24 hours. If not ready, leave it for another 24 hours until it is perfect.

Using the same method, you can also make pickled baby onions, pickled ginger etc.etc..

我曾經到佳寶買白醋買屋企醃青瓜，首先準備一個玻璃瓶(不要膠瓶)，將白醋注滿半個樽，然後放砂糖，一邊放一邊試味，當你認為甜酸度已經合適，就可以放你想醃的食物，放雪櫃浸一至兩晚就ok，過程中沒有用火

2006-11-13 15:48:07 補充：
哈哈~係「返」屋企