Taiwan Traditional Sun-Dried Aged Radish Pickles Aging 200 グラム

Traditional Sun-Dried Aged Radish Pickles are made from fresh whole white radishes. They are lightly salted, placed in large barrels, and pressed with heavy weights for three days. During the day, they are sun-dried in the bright sunlight, and in the evening, they are returned to the barrel for further pressing to remove water. This entire process is manually repeated until the moisture content of the white radishes is less than 30%. Finally, they are sealed in jars and left to age for six years, resulting in deeply brown and fragrant dried radishes.

Aged radish pickles are rich in calcium and iron. After rinsing them with water (do not rub vigorously), they can be used in soups or dishes.

In the wisdom of our ancestors, aged radishes are thinly sliced and steeped in hot water to create radish tea, known for its throat-soothing and health benefits.

The farm is located in Ren'ai Township, Nantou County, a tranquil and beautiful Atayal indigenous tribal area. Due to the limited accessibility to external roads, the area has retained its pristine mountain and water environment. The farm's location near the entrance to "Mount Baigu," one of Taiwan's hundred peaks, provides it with clean water sources, an unpolluted environment, and the advantage of natural carbonated hot springs. The farm practices eco-friendly cultivation, humbly respecting the environment and the land. It aims to promote high-altitude ecological agriculture in Taiwan and welcomes like-minded farmers to contribute to this mission.

Balanced Nutrition and Biodiversity

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