{"id":656,"date":"2014-07-08T13:21:20","date_gmt":"2014-07-08T03:21:20","guid":{"rendered":"http:\/\/kokka.info\/?p=656"},"modified":"2015-01-16T01:09:24","modified_gmt":"2015-01-15T15:09:24","slug":"%e6%bc%ac%e3%81%91%e7%89%a9-pickles","status":"publish","type":"post","link":"https:\/\/kokka.info\/?p=656","title":{"rendered":"\u6f2c\u3051\u7269 Pickles"},"content":{"rendered":"

Talking about \u6f2c\u7269 tsukemono pickles, first thing in my head would be \u306c\u304b\u6f2c\u3051<\/strong>nukatsuke, while Darling’s mommy makes good one, I found quite a good source from \u767d\u3054\u98ef.com<\/a>, it looks similar to Mommy’s recipe, here I just write down few memo for myself from Mommy.<\/p>\n

1. To check the quality of the base, every time after mix the base from bottom to top twice a day, if hands are not smelly after wash, it’s good. The hands remain smelly after few wash, the base turns bad already.<\/p>\n

2. Mommy sometimes put yellow melon skin in the nuka base for overnight to make the base turn sweet and good smell. Some times use good pair skin,? Maybe? It really depends though… She is too randomly creative \ud83d\ude09<\/p>\n

or\u00a0\u306c\u304b\u6f2c\u3051\u5927\u597d\u304d.com<\/a> looks not bad too, but I haven’t read it myself yet.<\/p>\n

All can store in boxes in fridge, and vegetable should get ready overnight<\/p>\n

–Alternatives–<\/p>\n

\u5927\u962a\u6f2c\u3051<\/strong>
\nShould be pickles of leaves of \u5927\u6839 Daikon or \u304b\u3076 Kabu, the parts which people usually chuck.
\n1.Wash \u5927\u6839\u30fb\u304b\u3076, cut \u8449 off, cut \u5927\u6839\u30fb\u304b\u3076 into thick pieces, together with whole leaves,\u00a0dry a bit outside before cut to small to marinate, to take out the water, so the flavor get in easier and faster.
\n2. Cut\u00a0\u5927\u6839\u30fb\u304b\u3076 to strings, and \u8449 to small pieces, salt it for one or two hours, pressure it if in hurry, wash a bit if it’s too salty, squeeze water out before serve.<\/p>\n

*Mommy always make \u3075\u308a\u304b\u3051 with different root-vegetable’s leaves like \u5927\u6839\u30fb\u304b\u3076\u30fb\u3075\u304d\u3001\u306a\u3069, which not many people do anything with it.<\/p>\n

\u9152\u7c95\u6f2c\u3051<\/strong>
\n\u9152\u7c95\uff0b\u5869\uff0b\u7802\u7cd6<\/p>\n

\u5473\u564c\u6f2c\u3051<\/strong>
\n\u5473\u564c\uff0b\u5869
\nHad tried Zucchini, carrot, red raddish
\n\u5473\u564c\uff0b\u7802\u7cd6
\n\u540d\u53e4\u5c4b\u306e\u5473\u564c, leave it outside will turn it black. Add sufficient amount of miso to vegetable, add sugar to surface and leave for 1 day before serving.
\nTried \u3084\u3053\u3093 and \u306f\u3084\u3068\u3046\u308a<\/p>\n

\u767d\u83dc\u306e\u5869\u3064\u3051
\n<\/strong>Chinese cabbage, wash well and cut into size that could just fit in ziplock bags. Add salt and press by heavy bottles\/bowls with water, add two or three red chillies and leave it in fridge before serving. Wash a bit and cut into small pieces to serve.<\/p>\n

\u7d05\u767d\u306a\u307e\u3059<\/strong>
\nThis is a traditional new year’s dish, Darling barely likes it though.
\n\u5927\u6839\u30fb\u4eba\u53c2 Daikon and Carrot slice to thin strings, add roughly pinch of salt, vinegar 3 spoons, and sugar 1 tsp.<\/p>\n","protected":false},"excerpt":{"rendered":"

Talking about \u6f2c\u7269 tsukemono pickles, first thing in my head would be \u306c\u304b\u6f2c\u3051nukatsuke, while Darling’s mommy makes good one, I found quite a good source from \u767d\u3054\u98ef.com, it looks similar to Mommy’s recipe, here I just write down few memo … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-656","post","type-post","status-publish","format-standard","hentry","category-recipe","category-3"],"_links":{"self":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=656"}],"version-history":[{"count":8,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":1284,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/656\/revisions\/1284"}],"wp:attachment":[{"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}