Chonggakmu Jang A Jji/腌小萝卜/총각무장아찌

Dear friends, share with you this Chonggakmu Jang A Jji instead of Chonggakmu Kimchi~~
亲爱的朋友们，与您分享这Chonggakmu Jang A Jji(腌小萝卜），而非小萝卜泡菜。

Chonggakmu or Chonggak radish, also called ponytail radish, is a variety of white radish.

The Korean word chonggakmu (총각무) is a compound of chonggak (총각, "bachelor") and mu (무, "radish"). In premodern Korea, unmarried men and boys pulled their hair into a long braid, while married adult men wore their hair in“ sangtu,” a topknot. On the day of the coming of age ceremony, a boy's braid was undone and it was first made into chonggak, hornlike double topknots, before it was undone again and be made into“ sangtu”. As the shape of chonggak radishes resembled the shape of chonggak hair, it became to be called by the name of chonggak radish.
（source: wikipedia)

                       I bought a bundle of Chonggakmu from the market~~

                                   Wash and clean the radishes~~

                               Season it with the sauce and marinate it ~~

Ingredient:

 "Chonggak Mu" 

Sauce :

Sugar, vinegar, Korean soy  sauce ; the ratio is l : l : l (use the measuring cup )

Method :

1. Wash and drain the radishes.

2. Pour all the sauces in a container and stir well, make sure that the sugar is melt.

3. Add in the radishes, make sure that the sauce is enough to cover the surface of the radishes.

4. Close the lid. 

5. Marinate it for at least 2 months, the longer the better, the taste will be more better.

材料：

 小萝卜

酱料：

白糖，醋，韩式酱清 ； 比例是  1 ： 1 ： 1 （ 以量杯为基准）

方法 ： 

1. 将小萝卜洗净，濾干水分。

2. 将所有的萝卜倒入一容器内， 须确保白糖已溶解。

3. 加入酱料, 须确保它足以盖过萝卜的表面。

4. 盖上盖子。

5. 醃渍至少 2个月， 越久越入味。