【ナチュラルライフ】簡単❣️自家製たくあんの作り方❣️

Hello, this is Miko. If you do not need subtitles, please turn them off. This year too, I made homemade takuan that was taught directly by my master! It's so delicious that I thought I'd share it with you all. I made a video (*￣∇￣*) Ehehe Easy to make, really delicious and you won't be able to stop eating with chopsticks. Please try making it while watching the video (* ˃ ᵕ ˂ )b The ingredients are the amount for 5 kg of peeled radish! 5 kg of peeled radish Salt 300g Once salted, the pickled water is thrown away for 3 to 5 days. Daikon radish with water removed 500g sugar (please use what you have at home) 1 and a half cups of vinegar (1 cup = 180cc) (Rice vinegar or grain vinegar is fine.) Dashi konbu (appropriate amount) Hawk claw appropriate amount as you like Please prepare the peel and juice of one yuzu. (When adding yuzu, add it together when adding sugar.) Once the daikon radish has been pickled to your liking for 1 to 2 weeks, Discard all the dipping sauce and store in the refrigerator. The storage period is approximately 2 months. This is just a guideline, so feel free to change the mix to your own preference! The taste changes depending on the sugar and vinegar you use, so it might be a good idea to try making it from 1 kg. Please try it. Thank you for always watching our videos. Please feel free to like and comment. We are waiting for you (*˘︶˘*)♪ Click here to subscribe to the channel ↓↓↓ ♡YouTube channel Little bee Garden    / @littlebeegarden   #naturallife #Homemade pickled radish #How to make homemade pickled radish