【保存版】ぬか漬けたくあんの作り方｜漬物歴４０年伝統の大根ぬか漬け方法

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ZBHUmd2Olzg

The traditional method of pickling Nukazuke is handed down. How to make Nukazuke Takuan that can be stored for a long time. Introducing the traditional manufacturing method with more than 40 years of pickling history. • ▼ Please subscribe to the channel. • / @inakasoba-kawahara • ▼ Material • Radish: 10kg • Rice bran: 3 kg • Salt: 400g • Zarame sugar: 400g • Chili pepper: 10 bottles • Abandoned vegetables: radish leaves, persimmon leaves, peels, citrus peels • Takuan pickles: Appropriate amount • https://amzn.to/3bGUMEh • ▼ Point • Radish and radish leaves are dried in the sun for about a week • Uses plenty of rice bran • Removes water that rises in about 10 days • Store in a well-ventilated shade • A plastic bag for pickles is convenient • https://amzn.to/3bNqQpW • ―――――――――――――――――――――――――― • ▼ Related videos • How to make stir-fried daikon radish • • 【止まらぬ旨さ】大根の古漬け炒め煮の作り方。大根の煮物レシピ【保存版】 • Preserved version] How to make radish pickled in Harihari • • 【保存版】大根のはりはり漬け作り方『漬物歴４０年』伝承したい大根レシピ • How to make Nukazuke of Chinese vegetables • • 【保存版】白菜のぬか漬け作り方｜昔ながらのぬか床作り方【白菜の保存法】 • ―――――――――――――――――――――――――― • ▼ Countryside Soba Kawahara • Facebook page: / inakasobakawahara • Map: https://goo.gl/maps/zySHiXbvqtdZTfqx8 • #Pickled radish • #Pickled radish • #Nukazuke Takuan

#############################

New on site