醃酸蘿蔔青瓜/ 酱油牛蒡

i borrow the book from the library so i finally make the 酸蘿蔔青瓜, and my sister wants the 酱油牛蒡, so we make it together today, so happy and messy ah.

酸蘿蔔青瓜
ingredients
red carrot 2pcs
white carrot 1 pc
cucumber 1pc
vinegar 450ml
sugar 300g (less 1/3 sugar is fine or add more vinegar instead)
water 375ml

1. cut the carrot and cucumber into small pieces
2. soak with salt for 1hr (the water from the vegetable will come out)
3. rinse with water thoroughly
4. boil vinegar, sugar and water
   
5. cool down the sauce
6. put them into the jar and keep in the fridge

but i think it's too sweet, so i add more vinegar and also i put 4 small chili.
for extra info, please check from here, here and here.

酱油牛蒡
牛蒡 1 pack from jusco
vinegar 75ml
sugar 150g
soy sauce 225g
water 450g
garlic 75g (optional)

1. peel off the skin of 牛蒡
2. slice the 牛蒡 into small pieces
3. soak with salt for 30mins (the water from the 牛蒡 will come out)
4. rinse with water thoroughly
5. boil vinegar, sugar, soy sauce and water
6. add the 牛蒡 and cook for 5 mins
   
7. cool down #6
   
8. put them into the jar and keep in the fridge

the sauce is ok to eat now, but if keep for longer period we think it's too salty, so we put more vinegar and sugar. and we use the HK style normal light soy sauce, i suggest to use the japanese cold ramen soy sauce, because that soy sauce gives u some taste of wine.

** 牛蒡 oxidizes very fast, u can see the color is so ugly, but after soaking into the sauce it will turn to light brown.

for extra information, please check from here, here and here too.

the book i borrow ISBN 978-986679015-7