失敗しない【高菜漬け】発酵のポイントと見極め方

Takana pickles are made by lactic acid fermentation of only takana and salt, but they are so rich in flavor that you wouldn't believe they're made with just that. They're also wonderful for a variety of uses, such as soy sauce pickles, mustard takana, mehari sushi, and fried rice. [Table of Contents] 00:00 Opening 00:33 Adding Salt 05:00 Preparing for Primary Fermentation: Lactic Acid Bacteria Don't Require Oxygen 06:32 How to Determine Primary Fermentation 06:32 Pickling Takana Pickles in Soy Sauce 10:28 Soy Sauce Pickles Complete 12:27 Mehari Sushi 15:00 Editor's Note [Recipe] ◼︎Takana Pickles Takana: As much as you like Salt: At least 3% of the takana's weight [Tips] Lactic acid bacteria do not survive in the presence of oxygen, so remove all air thoroughly. Fermentation will not occur if it is too cold, so store in a warm room (cool in summer). ◼︎Takana Pickles in Soy Sauce Remove the salt from the takana pickles before use. Seasoning: Water: Soy Sauce: Noodle Soup: Mirin = 2:1:1:1 Kelp and Eagle Chills: As needed [Key Points] Use thoroughly fermented takana pickles. For best flavor, store at room temperature for a few days to allow fermentation to proceed. Once the flavor is right, refrigerate to extend the shelf life. [This Time's Special Ingredients] Takana pickles from Kanagawa Prefecture [Please Subscribe to Our Channel]    / @mogken   #Pickles #Fermentation #Recipe #MehariSushi