Preservation of Indigenous Culinary Culture
Pickling Culture
Taiwan
Ketchup
醃漬發酵作為一種古老且智慧的食物保存方式，透過發酵不僅能保持食物的新鮮度，還能提升口感、美味和營養價值。
As an ancient and wise method of food preservation, marination and fermentation not only maintain the freshness of food but also enhance its flavor, taste, and nutritional value.
臺灣醃漬文化
Taiwan pickling culture
人們為了延長食物保存時間，開始利用醋、鹽等調味料將蔬菜、水果、肉類等食材進行醃漬。隨著時間的推移，台灣的醃漬文化逐漸豐富起來，形成了許多獨特的醃漬食品，如酸菜、醃蘿蔔、醬油蛋等。這些醃漬食品不僅能夠延長保存期限，還能夠增添食物的風味和口感，因此受到台灣人民的喜愛和重視。
In order to extend the shelf life of food, people began to use vinegar, salt, and other seasonings to pickle vegetables, fruits, meats, and other ingredients. Over time, Taiwan's pickling culture gradually flourished, giving rise to many unique pickled foods such as pickled mustard greens, pickled radishes, and soy sauce eggs. These pickled foods not only prolong the preservation period but also enhance the flavor and texture of the food, making them beloved and valued by the people of Taiwan.
醃漬方法
The pickling methods
臺灣有許多獨特且豐富的醃漬技法，不同的族群和地區有各自的特色。
以下是一些台灣常見的醃漬技法：
Taiwan boasts a variety of unique and rich pickling techniques, each with its own characteristics across different ethnic groups and regions. Here are some common pickling methods found in Taiwan:
Sun-dried Pickles
In traditional techniques of Southern Taiwan, primarily applied to seafood and pork, the ingredients are coated with salt and left to sun-dry, preserving them while imbuing a unique flavor.
Umeboshi
Mainly using Ume plum to pickle ingredients, such as Umeboshi-pickled vegetables. Umeboshi pickles possess a tangy-sweet flavor and are suitable for various vegetables and meats. Common examples include pickled vegetables and pickled meats.
Soy Sauce Marination
Using seasoning ingredients such as soy sauce, vinegar, sugar, and spices to marinate the ingredients, enhancing their flavor. Commonly marinated foods include tofu, vegetables, and meats. Different regions have their own unique marination flavors.
Sour Cabbage
"Sour Cabbage" is typically made from Chinese cabbage or Napa cabbage. Salt is added to facilitate fermentation, resulting in a sour flavor. It's commonly used in hotpot dishes.
什麼是膎汁
What it's kuê-tsiap
華語「鹽漬的食物」， 『膎』在台語來說，就是將生的食材弄碎，然後直接用高達20~30%的粗鹽直接醃漬，醃漬時間約要一星期至一個月，甚至有些需要一年以上。
在沒有冰箱的時代，醃漬是食物保存的智慧，只要一小片鹹「膎」就能吃下整碗飯，支應常民的簡樸生活。
台灣的醃漬文化有著豐富的歷史，這種食物保存方式早在古代就已經存在，並伴隨著時光的推移演變成多樣的形式。
In Taiwanese, "kê" refers to the process of crushing raw ingredients and directly marinating them with up to 20-30% coarse salt. The marinating process usually takes one week to a month, and sometimes even longer than a year. In the era without refrigerators, pickling was a wisdom of food preservation. Just a small piece of salty "kê" could accompany a whole bowl of rice, supporting the simple lives of common people. Taiwan's pickling culture has a rich history, dating back to ancient times, and has evolved into various forms over time.
從基隆經金山到淡水的北海，因為多有沿岸小釣與撈捕作業，因此多會使用春季捕獲約莫1-2個指節大小的臭肚魚苗製作俗稱茄苳膎的鹽醃品，而在彰化鹿港或澎湖，則因為在灘塗、淺海或日常漁事作業中，多有沿岸居民自行採捕的少量漁獲，當地人往往善用資源與巧思，以鹽醃漬並裝罐密封，然後製作成為各家珍藏的美味。
From Keelung through Jinshan to the North Sea in Danshui, due to the numerous coastal fishing and harvesting activities, there is often the use of small-sized stinky fish caught in spring, about 1-2 finger joints in size, to make salt-pickled products commonly known as "ka-tang-á-kôe". In places like Lukang or Penghu in Changhua, due to the presence of coastal residents engaged in small-scale fishing activities along the tidal flats, shallow seas, or in daily fishing operations, locals often make good use of resources and ingenuity. They pickle and jar a small amount of catch with salt, then seal them tightly, creating delicious treasures cherished by each household.
實體作品
Physical Works
獨享盒
Exclusive Box Design
依據月份、季節各挑選適合醃漬吃食的醃漬物為代表，比如1月適合吃醃蔭瓜、12月適合吃蚵仔膎
Select representative pickled foods suitable for marinating based on months and seasons.
For example, suitable pickled foods for January include cucumber, and for December include oystres.
真空包設計
Vacuum Pack Design
醃漬物除了食材跟醃料外，最重要的就是醃漬的時間，我們以數字來表達，以日曆的形式來呈現醃漬物的完成時間包裝整體以主題日期為代表，盒子用醃漬的日期10、30、60、90為代表
In addition to ingredients and marinade, the most crucial aspect of pickled items is the marination time. We express this in numerical terms and present the completion time of pickled delicacies in a calendar format.The packaging is themed around specific dates, with the box representing the marination durations of 10, 30, 60, and 90 days.
細節展示
Detailed display
Ten-Day Pickle
Pickled within Ten Days
Oriental Pickling Melon
Dongpo Pork
Abalone
Sixty-Day Pickle
Pickled within Sixty Days
green plum sauce
dried radish
Sauce Bamboo Shoots
Thirty-Day Pickle
Pickled within Thirty Days
Qulex Tayal
Fu Chai
Cured Meat
Ninety-Day Pickle
Pickled within Ninety Days
Sweetened garlic
pineapple jam
Fermented Tofu
體驗組
Handmade Box
整體為飛機盒禮盒樣式，裡面裝有食材的原料、鹽包與小玻璃罐，為簡易式的醃漬體驗組，也能夠重複利用體驗手作醃漬物
The overall design is in the shape of an airplane-themed gift box, containing raw ingredients, salt packets, and small glass jars for a simple pickling experience kit. It also allows for the reuse of the kit to experience making pickled items by hand.
醃漬卡
Pickling Card
出版品會以卡片盒的方式呈現，本體的每張卡上，正面會標示此漬物的營養成份與價值，背面則為製作過程，方便參考並自行調配比例製作
The publication will be presented in the form of a card box. Each card in the set will feature the nutritional content and value of the pickled item on the front, while the back will provide the step-by-step preparation process, facilitating easy reference and personalized experimentation with ingredient ratios.
AR影片
AR video
中國科技大學 - China University of Technology (TAIWAN)
視覺傳達設計系 - Department of Visual Communication Design
主題 - Theme / 日漬 - Day Stain
指導老師 - Supervising Professor / 陳建勳 Chien-Hsun Chen、李政達 Cheng-Ta Lee
製作團隊 - Designer / 呂帷甄Wei-Chin Lu、楊凱恩Kai-En Yang、陳玟君Wen-Jun Chen、張芷珊Chih-Shan Chang、黃妤蘋Yu-Ping Huang