Akakabuzuke 赤かぶ漬け
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 赤かぶ漬け（あかかぶづけ） |
| Reading | Akakabuzuke |
| Home area | Takayama, I'm here. |
| Main ingredients | I'm sorry. |
History and Origins
It was a precious food item from the Kusaka region, which is deep in the mountains and is locked up in snow in winter. Many vegetables are known as citrus, radish, and so forth, but among other things, snow and frosty, red-stains are still passed on to each family today. In "red" the use of the "shoeed" is for "shoeing" when a red mutation was discovered in the Yaga. A unique taste of the soft, fat-sized coats combined with the strength of the lysic acid to make you feel the sour acid. It is said that salt was once precious in mountain-to-counter regions since the Edo, which was born to save salt. The bright red color, which is characteristic of red-stampedness, is a natural color due to skin pigments, and as the extract continues, the original color of the white body will grow deeper and deeper in taste.
When It Is Eaten
Although we now see less of the sight, in the Kunihito region, we have a long winter in November, and we have to pack all the food we have to eat through the year, and we have a "bedding" in the river that we wash a large amount of vegetables, such as sauerkraut and root, and the sight of it is described as the first winter poem to tell this region about winter's visit. Even the periphery, which is harvested in the early part of the 12th month, is about to begin to sink, and it will become a regular vegetable that cannot be cut off from the cold and snow and cold and hard winters.
How It Is Eaten
You wash a good, fresh fumigation, put salt water in a barrel, and then place a thick coat inside it so that it doesn't crack, shake salt and place heavy stones in it at normal temperature. In about two months, when it is fermented and ripe, it will be completed, but it will be replaced by a "Transom Change" and a new container.
Recipe — Serves 10
Ingredients
- 20 kg turnip
- 800 g 食塩 ※塩分が強めの設定になっているので
- 2 kg water
Method
- I'll keep a lot of fresh things prepared and washed well.
- I'll get you some water and 200 grams salt water.
- Place the tops of a barrel containing salt water, and place the tops of the barrel in a tight place, and place salts on top of the salt, and then shake salt on top of it. The salts are separated several times, and then put in barrels. This time I'll make sure the bottom layer is slightly more than that. The amount of salt you pour will increase as you go from the bottom to the top.
- I'll drop a lid on a barrel containing a helmet salt, place a heavy stone of 1520 kilograms, and soak it at normal temperature. After about two months, you'll mature and mature, and you'll be finished. About 15 days after the start of swallowing, the salt will be uniform and will be colorier if we do "Television of Earth" to change the contents of the barrels. In order to change the sky and the sky, he will rip out a piece of the liquid on the lid and throw it out. He will then transfer the coat to another barrel, then he will dip the lid and heavy stones. When a whiteem mother comes up to the surface of the water in the barrel, she'll take it to the surface.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.