糖類や添加物は使わない！昔ながらの知恵で旬の野菜を上手に保存。乳酸菌たっぷりで体に嬉しい発酵しば漬け

糖類や添加物は使わない！昔ながらの知恵で旬の野菜を上手に保存。乳酸菌たっぷりで体に嬉しい発酵しば漬け

Homemade Shibazuke This time, we will introduce how to make “authentic Shibazuke” at home. It is a recipe filled with traditional wisdom that brings out the flavor by fermenting red shiso and summer vegetables in an old-fashioned way, making use of their colors . It is an easy recipe even for beginners, so please enjoy it until the end. This time, we will make it with 3 cucumbers, 4 eggplants, 3 Japanese ginger, and 1 piece of ginger. Prepare about 800g of vegetables for 1 bag of red shiso. If you are harvesting red shiso at home, such as from a home garden, prepare 150g of red shiso leaves for every 800g of vegetables. Today, we will simply pickle in a Ziploc bag. We will add cut vegetables one after another, so prepare them in advance. Wash all the vegetables. Cut the stem of the eggplant as close to the top as possible. Cut it in half lengthwise. After that, slice it thinly diagonally. Rinse the sliced ​​pieces in water to prevent them from discoloring. Wash the cucumber thoroughly, then cut off the ends and roll it up to remove the bitterness. The bitterness of the cucumber accumulates at both ends, so rub the cut ends together to remove it. The white foam is the bitterness, so rinse it off with water . Do both. Cut the cucumber in half lengthwise, like the eggplant, and then cut it into pieces about 5mm wide. Put the cut pieces in a Ziploc bag. This time we used fresh ginger. Slice it into thin strips with the skin on. If you don’t cut it too finely, you can enjoy the crunch of the ginger when you eat it. Cut the myoga in half lengthwise, then cut it into thirds or fourths. If you don’t cut it too thin, the flavor of the myoga will stand out. Drain the eggplant that was soaked in water, and then put it in a Ziploc bag. Once you’ve put all the vegetables in the Ziploc bag, weigh it. Subtract the weight of the bag . Prepare salt for 2 times the weight of the vegetables. This time, it was 787g, so we used 2 Put 16g of salt in, close the opening while still containing the air, and shake the bag to spread the salt evenly. Once everything is mixed, remove the air from the bag, create a vacuum, and leave it for a while until the moisture comes out. Meanwhile, let’s prepare the red shiso. First, carefully pick the red shiso leaves from the stems . Remove any damaged leaves. In-season red shiso is full of anthocyanins, calcium, iron, and other ingredients that protect the eyes and body. It also has a rich antioxidant effect and aromatic components that help the gastrointestinal function, making it a healthy food for the body. The ingredient “perillaldehyde” regulates the stomach and stimulates appetite, which is a great effect from the rainy season to summer, when appetite tends to decrease. Finally, we will introduce how to use the stems after removing the leaves. Once you have removed all the leaves, place them in a large bowl and wash them thoroughly with water . Wash 2-3 times until sand and dirt are removed. Change and rinse. Squeeze out the water and transfer to a bowl. Prepare 10g of salt, and add half of it first, then rub to remove the bitterness. Rub thoroughly and a dark extract will come out. The white foam floating on the surface of the dark extract is the scum, which has astringent and bitter taste, so squeeze it out tightly. Rinse the bowl lightly, then return the red shiso to the bowl, loosen it up , and add the remaining salt. Rub thoroughly and black liquid will come out again. Once this has been squeezed out, the red shiso is ready to be prepared. The vegetables have released their moisture . Don’t throw away the moisture from the vegetables. This moisture from the vegetables contains lactic acid bacteria, which are used to ferment and mature the shiso. Loosen the red shiso and place it in a ziplock bag. Close the bag and rub well from the top to mix everything together. The color of the red shiso will seep into the moisture from the vegetables. Once you’ve rubbed thoroughly, close the bag and pour the Remove the air. Lactic acid bacteria are anaerobic, meaning they hate air. It is important to remove all the air so that the lactic acid bacteria can work properly. Once flat, leave it at room temperature for 5 days to a week to ferment. Place a weight of about 1kg on top and let it sit at room temperature. After a week , it is ready when bubbles start to appear and you can smell a sour scent. If the temperature is high, it may ferment in about 5 days, so keep an eye on it. Transfer it to a separate container to store. If you keep it at room temperature after this, the fermentation will continue and it will become increasingly sour, so store it in the refrigerator after it is finished . Since it has been thoroughly fermented with lactic acid, it will last for about 6 months in the refrigerator, but it will become more sour as the sourness gets stronger, so it is recommended to eat it within 3 to 4 months. It is nice to be able to enjoy red shiso, which is only available at this time of year, for 6 months. Fermented shiso pickles. Thank you! Fermentation gives it a refreshing natural acidity without adding vinegar. The crisp texture and the refreshing aroma of shiso spreads softly , and the slight sourness makes it perfect for eating with rice. It is perfect as a side dish for rice, as well as for ochazuke and onigiri. The remaining stems of this red shiso are stringy and inedible, but you can enjoy them as stem tea by washing and boiling them. After cutting them to the appropriate size, boil 500ml of water and boil for about 5 minutes. Once boiled, turn off the heat and leave the stems in until it cools. It is delicious both hot and iced. A simple taste with a faint scent of shiso. Please refrigerate and drink it within 2-3 days. Please try making traditional fermented shibazuke, which allows you to feel the profound depth of fermentation and the blessings of the season . Thank you for watching until the end. [Shibazuke] 4 eggplants 3 cucumbers 3 Japanese ginger 1 fresh ginger (about 50g) ★ Please prepare about 800g of vegetables in total Salt about 16g (about 2% of the weight of the vegetables) 1 bag of red shiso (about 150g of leaves alone) Salt 10g

今回は自宅でできる「本格的な柴漬け」の作り方をご紹介しました！
赤しそと夏野菜の彩りを活かした、昔ながらの味わいで
発酵させて旨味を引き出す、伝統の知恵が詰まったレシピです😊

しっかりと発酵させることで、今しか出回らない赤紫蘇を使った常備菜を上手に長期保存できます♪
野菜と塩だけで味付けする、旨味がたっぷりなお漬物です。

簡単で美味しいのでぜひ作ってみてくださいね😊

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▼人気のお漬物レシピはこちら▼

・春キャベツの浅漬け

・柚子大根

・柚子白菜

・酒粕漬け

・べったら漬け

・きゅうり漬け

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼
【しば漬け】
なす　　　4本
きゅうり　3本
みょうが　3個
新生姜　1個(約50ｇ)
★野菜は合計で800g前後用意してください
塩　　約16g(野菜の重さの約2%)

赤紫蘇　1袋(葉だけで約150ｇ)
塩10ｇ

【茎茶】
赤紫蘇の茎　1袋分
水　　　500ml

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塩
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▼今回の動画の流れ▼
00:00　オープニング
00:50　作り方
10:14　完成＆保存
11:34　茎の活用法
12:43　分量一覧

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＃しば漬け
#柴漬け
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