蘿蔔乾又稱為菜脯，是客家料理中最具代表性的食材之一，也是眾多蘿蔔加工品中最費時、耗力的一道。由於客家人愛物惜福的特性，所以當冬天蘿蔔盛產之季，客家媽媽就會依循古法，將過剩的蘿蔔用鹽醃漬脫水後，曬乾放置甕中保存，放置時間越久，會越甘甜越有味，因此存放超過10年以上的老蘿蔔乾被視為客家人的人蔘。美濃盛產白玉蘿蔔，品種雖然瘦小不如市場上的粗胖，但是卻有著獨特細緻的絕佳口感，蘿蔔的香氣經醃漬過後會更加明顯。

Dried radish is also called Caipu, the most representative food ingredient in Hakka cuisines and also the most time-consuming and labor-intensive dish of all radish-based processed food. Owing to the Hakka people’s object-cherishing character, in winter when radish is in its prime harvesting season, Hakka mothers would follow traditional recipes, dehydrate surplus radish in brine, dry it and preserve it in an urn. The longer it is kept, the sweeter it will taste. Dry radish of over 10 years is seen as the Hakka ginseng. White Jade Radish as Meinong’s primary harvest is smaller than those on the market but has a unique and refined taste, carrying an even more distinct fragrance, once pickled.

產品規格

成分：白玉蘿蔔、鹽
規格：300g/罐
保存期限：三年
生產地：高雄市

供貨廠商

高雄市美濃區農會