前幾天接到媽媽打來的電話, 自從知道了我倆年底回台的行程媽媽就興奮不已。打來的電話裡細細的問我回家最想吃什麼, 後來乾脆直接告訴我會有很多的涼拌大頭菜等著我。從小, 我就很喜歡清脆的口感, 生食的小黃瓜是我的最愛, 再來就是媽媽的涼拌。而媽媽的涼拌通常都是用大頭菜灑上鹽, 醃漬二十分鐘, 大頭菜的甜味完全的逼出來後一點糖及其他的調味料都不需要我就可以吃上一整大盤。之前買回來的紫色大頭菜加上新入手的Weck醃漬瓶, 我等不及年底, 先來預習媽媽的味道。
I got a call from Mom a few days ago, she has been excited since she heard our year-end trip to Taiwan. In the call she asked me to tell her the things I would like to eat, but then decided to just tell me about her plan in making me a huge batch of pickled kohlrabi. Ever since I was a kid, I loved everything fresh and crunchy. Raw Japanese cucumber was the number one snack for me and the second was Mom’s pickled kohlrabi. Mom would sprinkle the kohlrabi with salt and lightly pickle it for 20 minutes, this easy process brings out the incredible sweetness of the kohlrabi that we wouldn’t need to add any other seasoning to the dish. And yes, I would eat a huge plate by myself. I couldn’t wait until the end of year so I’m using the purple kohlrabi I bought last week with my new Weck canning jars to preview mom’s pickles.
紫色大頭菜去皮後裡面和綠色大頭菜是一樣的微淡乳青色。仔細去皮後切成四瓣再削成薄片, 放入大碗中灑上喜馬拉雅玫瑰鹽, 等個二十分鐘大頭菜出了水後, 雙手握著一把把的薄片把餘水擠出即可馬上食用。家裡除了我之外, 牛奶也吃了一整碗, 剩餘的便裝進我心愛的Weck醃漬瓶中了, 接下來兩天還可以慢慢的食用。
Without the purple skin, the inside of the the purple kohlrabi have the same milky mint flesh that the green ones have. After carefully removing the skin, I quartered the bulbs and sliced all of it thin. Place the slices in a mixing bowl and sprinkl with some Himalayan pink salt, wait for 20 minutes, the kohlrabi would’ve sweated some moisture out. Work in small batches and squeeze out the remaining water in the kohlrabi, it’s ready to eat! Besides me, Milk also ate an entire bowl of this, the rest of it went inside my new love, the Weck canning jars, and we have a side dish for the next two days.
涼拌大頭菜是媽媽的味道, 我想念的口味, 加上水餃, 人間天堂!
Pickled kohlrabi reminds me of mom, makes me nostalgic, with dumplings, it’s heaven on earth!