なすときゅうりの浅漬け、これだけでいい～自然の味、私の作り方

なすときゅうりの浅漬け、これだけでいい～自然の味、私の作り方

Natural taste, but with just a little effort, it’s super refreshing, eggplant and cucumber “light pickle with minimal ingredients” 600ml water, about 18-20g salt (about 3% salt) , about half to 1 tablespoon vinegar, dissolve well Hello everyone, I’m Hiro 🙂 This channel aims to cook with natural flavors and minimal ingredients If you’re interested, please subscribe to the channel and click the bell mark I’ll be happy 🙂 It’s also a little deeper… Please also join the {Okuzashiki} membership! I’ll be waiting for you in the description 🙂 Now, eggplant and cucumber are new for me! Have you tried them yet? Wash eggplant and cucumber well… Rub cucumber with salt to remove warts and improve the texture Eggplant and cucumber are in season now, so it’s especially important to use as fresh as possible for this light pickle 2 eggplants, about 200g 1 cucumber, about 100g ↑↑ Leave it until it soaks in the pickling sauce from earlier . Divide it in half again. The skin at the base of the branch is a little tough so peel it. Here we cut it into 4-5mm pieces. You can cut it thinner if you like. Pickle the freshly cut pieces in one pickling sauce . Eggplant has a strong astringency so it is best to have it fresh. If you can get it, the “water eggplant” variety is ideal for light pickles. Water eggplants have little astringency. Here we use the standard medium-length eggplant. Cut it into pieces of about 4-5mm . You can also cut the eggplant as thin as you like. Pickle the freshly cut pieces in the pickling sauce . Mix roughly to coat . Cover with plastic wrap so that everything is submerged. Leave it for about 30 minutes. The quantities again are… eggplant and cucumber combined, about 300g. Double that amount of water, about 600ml. About 3% salt, about 18g. Roughly squeeze out about 1/2 to 1 tablespoon of vinegar (be careful not to crush it) and soak it again in the other half of the pickling mixture. After the first pickling mixture, wrap it in plastic wrap and soak it again . Main pickle: I soaked it for about 2 hours. I also added ginger peel . The pickling time will vary depending on the environment and ingredients at the time. Find the seasoning that suits you. Grated ginger juice . Ume soy sauce that I made earlier. For details , see the video “Ume no Kanroni”. Of course, you can also use regular soy sauce . I personally prefer something light and refreshing, but I also recommend using a richer dressing or noodle soup stock. Adding sweetness to taste is also recommended. Thank you for reading to the end. I would be happy if you subscribed to my channel and clicked the bell mark. 🙂 I have also started a {Okuzashiki} membership! If you are interested, please check the description. (^^)/

茄子ときゅうりの浅漬け
余分な味つけは一切なしです(笑)
なすときゅうり レシピ～
これからの季節、、
さっぱり、あっさりおすすめです:-)

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🍁関連動画

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※詳細の作り方は動画と
照らし合わせてご覧ください

～おおよその分量～

・なす、2本（約300g）
・きゅうり、1本（約100g）
・生姜

『立て塩酢』
・水、600ml
・塩、約3%
・酢、約大さじ1

※なるべく
鮮度が良い
なす、きゅうりを使うと
色よく、皮の柔らかさもあります。

※無添加、自然の
作り方なので、、
色が落ちないように
酢を使っています。
1日、2日は保たれますが
それでも色落ちします。

色落ちしないようにする場合は
やはり、
少々のミョウバンを入れると
茄子色は保たれます。
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#なすときゅうりの浅漬け
#茄子ときゅうりの浅漬け
#なすときゅうりの漬物
#なすきゅうり浅漬け
#なすきゅうり
#なすときゅうりレシピ