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Pickled radish

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... Read moreหัวไชเท้าดองเป็นหนึ่งในเครื่องเคียงที่ได้รับความนิยมอย่างมากในอาหารญี่ปุ่นและเกาหลี โดยเฉพาะเมื่อนำมาทานคู่กับซูชิและซาชิมิ เนื่องจากหัวไชเท้าที่ดองแล้วมีรสชาติเปรี้ยวหวาน ช่วยตัดความมันของปลาดิบได้เป็นอย่างดี เสริมให้รสชาติของซูชิและซาชิมินั้นโดดเด่นและกลมกล่อมมากขึ้น จากประสบการณ์ส่วนตัว ผมเคยลองหัวไชเท้าดองเหลืองที่ทำเองที่บ้านโดยใช้หัวไชเท้าสด หั่นเป็นชิ้นบางๆ แล้วนำไปดองกับน้ำส้มสายชู น้ำตาล และเกลือ รสชาติที่ได้จะหวานนิดๆ เปรี้ยวนิดๆ และยังคงความกรอบของหัวไชเท้าไว้ ทำให้เมื่อนำมาทานคู่กับซูชิหรือลูกชิ้นปลาดิบจะเพิ่มความสดชื่นและช่วยให้ลมหายใจรู้สึกสะอาด นอกจากรสชาติแล้ว หัวไชเท้าดองยังมีประโยชน์ในด้านการช่วยย่อยอาหาร และเสริมระบบการทำงานของลำไส้ เพราะมีกรดแลคติกจากการหมักที่ดีต่อสุขภาพลำไส้ สำหรับคนที่ชอบทานอาหารญี่ปุ่นและกำลังมองหาเครื่องเคียงใหม่ๆ หรืออยากลองทำเองที่บ้าน แนะนำให้เตรียมหัวไชเท้าดองเหลืองไว้ประจำครัว เพราะนอกจากจะทานง่ายแล้ว ยังทำให้มื้ออาหารมีสีสันและรสชาติที่หลากหลายมากขึ้นอีกด้วย ในแง่ของการเลือกหัวไชเท้า ควรเลือกที่สดใหม่ ไม่มีรอยช้ำหรือเน่าเสีย เพื่อให้รสชาติที่ดีที่สุด และการดองควรหมักในตู้เย็นตามระยะเวลาที่เหมาะสมเพื่อคงความกรอบและรสชาติหวานอมเปรี้ยวที่น่าพึงพอใจ

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