Rakkyo pickles with fermented acidity that is not sweet in the style of Chinese pickles
Originally I was not good at sweet and sour pickles of Rakkyo, so I avoided Rakkyo for a long time, but I was impressed to eat Rakkyo with Chinese pickles "Awa-na" at "Guizhou Hot Pot" in Shinkoiwa, which also appeared in the gourmet of loneliness! It has changed to my favorite food. It is full of amino acids generated by fermentation so much that I put it in even though I didn't put Ajinomoto. How many amino acids did you put out Rakkyo 😲
Basically, you just put it in salt water and cover it tightly, but I'm not good at this kind of thing, so I bought a pickle bottle used in China from Amazon. This is a system that puts a small amount of water in the lid part and the water acts as a seal to prevent air from entering, so there is no failure if you use this.
This year I used rakkyo from Tottori.
Let it sit for about two weeks and you're done 😊
My pickling method refers to what I found on the Chinese video site Bilibili. Chinese video sites post a lot of home cooking of ordinary people, not professional chefs in China, and it is very helpful. There is plenty of information such as how to make it easily. Chinese food culture is deep ‼️
Material
This pickle jar This is 2 liters
Rakkyo Just enter this bottle
Pickled soup
1.5 liters of hot water
Salt 4 wt%
You don't need half the amount of sugar salt, but it seems better to promote fermentation.
Red pepper to your liking. If you can get it raw, it's best, but if you don't have it, it's not powder, it's dry.
You don't need 15cc of Chinese white liquor, but there was a video telling you to put it in, so I put it in. You can find it at Chinese food stores and liquor stores. I don't drink alcohol in the first place, so I used this Sichuan white liquor called Jiang Xiaobai because it was sold in a small bottle. Note that Shaoxing wine cannot be substituted. It must be a distilled liquor with a high alcohol content.
How to pickle
Wash and dry the jar well.
It is important to prevent other bacteria from growing.
Add all of the above seasonings to the water and dissolve well to make pickled soup.
Wash thoroughly, remove the roots and dry. Put the scallions in this pickle bottle without water and pour the pickled juice from above to the stool plants. Cover and pour a small amount of this juice between the lid and the bottle to seal. Wait for about 2 weeks. When the scallions float, it is complete.
This soup can be used repeatedly as a starter the next time you pickle.Let's pickle pickles one after another, such as pickled pickles "sour bean horn" of three shaku, pickled myoga!
The Taste of My HomeChinese food? Homemade Recipes for Early Summer
「中国泡菜（パオツァイ）」って、甘酢漬けとは別物なんだな…と作ってみて実感しました。私も最初は“らっきょう＝甘い”イメージが強くて敬遠していたんですが、泡菜式は塩と発酵の酸味が主役。うまくハマると、ツンとした酸味というより“乳酸発酵の丸い酸味＋旨み”になって、箸休めにもおつまみにも万能でした。 まず失敗しにくくするポイントは「空気を入れない」「余計な菌を増やさない」の2つ。記事にもある水封式のガラス製漬物瓶は、ここが本当にラクです。フタの溝に水を入れて“水のシール”を作るので、瓶の中が嫌気寄りになって発酵が安定しやすい体感がありました。普通の瓶でやる場合も、らっきょうが漬け汁から顔を出すとカビの原因になりやすいので、重しや落とし蓋でしっかり沈めるのがおすすめです。 塩分はかなり重要で、体感的には「薄すぎると傷みやすい／濃すぎると塩辛い」になりがち。目安として“水に対して塩4%前後”はちょうどよく、発酵の立ち上がりもスムーズでした。砂糖は必須ではないけれど、ほんの少し入れると発酵が進みやすい感じがします（甘くするためというより、発酵の助走用）。 香りづけは赤唐辛子が相性抜群。粉よりも形のある乾燥唐辛子の方が、後から取り出しやすくて便利でした。さらに動画でよく見る“白酒（バイジュウ）”も、私は小瓶の江小白を少量だけ入れてみた派です。アルコール度数が高い蒸留酒なので、香りとキレが足されて泡菜っぽさが増す印象でした（紹興酒みたいな醸造酒だと方向性が違うので注意）。 仕上がりの見極めは、強い腐敗臭がしないことが大前提で、乳酸っぽい爽やかな酸味の香りがしてきたら成功サイン。らっきょうが少し浮いてきたり、漬け汁がわずかに白っぽく濁るのも発酵の過程としてはよくある変化でした。もし表面に膜のようなものが出たら、まずは取り除いて様子見。青や黒のカビ、明らかに不快な臭いがある場合は無理せず処分が安全です。 食べ方は、そのままでももちろん美味しいですが、刻んでチャーハンや冷奴にのせると一気に使い切れます。私は火鍋や麻辣系の料理の“口直し”に合わせるのが一番好きでした。あと、漬け汁（泡菜水）は捨てずに“スターター”として次の野菜に回すと、発酵が早く安定しやすいです。みょうが、きゅうり、いんげん（酸豆角みたいに）などを少量から足していくと、冷蔵庫に常備したくなる味になりました。