베타라즈케 만들기 - 2019미쉐린선정 타쿠미곤샘 레시피

[Betarazuke Recipe] 10kg radish, 2kg fine salt, 2kg organic brown sugar, 4kg rice, 1kg citron syrup, 1.2 liters brown rice vinegar, water, additional sugar, 1 sheet of kelp, 5 Vietnamese peppers 1. Cut the radish into 8 pieces lengthwise and remove the edges. 2. Rub the radish with fine salt, place it in a container, and press down with a weight to let it marinate for 24 hours. 3. Rinse the salted radish thoroughly in cold water, cut into the center of each piece, and taste. The seasoning of the betarazuke is complete here. If it's too salty, soak it in cold water for 4-5 hours until it reaches the desired saltiness. The saltiness will be neutralized during the marinating process, so it should be slightly saltier than desired. 4. Drain all the radishes, rub them with sugar in the same way as the salt, and place them in a container, pressing down with a heavy object, for a second pickling period of 24 hours. 5. Rinse in cold water and completely remove moisture. 6. Pour enough water to loosen the rice (cold or frozen rice can also be used). Add the yuzu syrup and brown rice vinegar, finely crush the kelp, and add the whole Vietnamese peppers. Bring to a boil. 7. Stir and simmer until the rice is cooked through. If it's not sweet enough, add more sugar. 8. Once the porridge is thick, turn off the heat and let it cool. 9. Place a layer of radish in the container, cover with the porridge, then another layer of radish, and cover with the porridge. Repeat this process until the radish is completely submerged in the porridge. 10. Once completely cooled, cover and let it sit at room temperature for a week. 11. After a week, remove the aged betarazuke from the porridge, place it in a container, and store in the refrigerator.