vol.215【あかしそ大量消費！】3日で美味しく出来る❗️しば漬けの作り方　漬け物キット不要 How to make Homemade Shibazuke.

vol.215【あかしそ大量消費！】3日で美味しく出来る❗️しば漬けの作り方　漬け物キット不要 How to make Homemade Shibazuke.

#Summer vegetables #Tsukemono #Preserved food life #Red shiso #Shibazuke This time as well, it is a viewer request project. Using summer vegetables from Kyoto and Ohara. It takes three days to make “Shibazuke”. It is the best to accompany rice. Sweaty dad, thank you for your request for pickled shibazuke. The method of pickling is a simple process of salting vegetables → pickling red perilla → letting it rest overnight. There is no loss in knowing. Immediately pickle fresh summer vegetables. It is a summer handwork that makes you sweat. The storage period is about 3 weeks in the refrigerator. It is a companion to rice that makes the best use of the flavor of red perilla and the taste of summer vegetables. Popular preserved food series. Please take a look at it until the end. In the second half, please take a look at the 30-second sui-sui column. Oike, Kawaramachi, Nakagyo-ku, Kyoto City Gion Festival “Yamahoko Cruise” Naginatahoko If you want to increase your cooking repertoire, please subscribe to our channel. Shibazuke pickled summer vegetables (1rd day) This time, it is a summer vegetable used for pickling shibazuke. Combine these to make 1kg. Myoga. New ginger. Eggplant. Cucumber. 4 large eggplants, 4 cucumbers, 5 Japanese ginger, and 2 new ginger are over 1kg. I wash it with water in advance and wipe it clean. For new ginger, slice into 2mm wide slices. Into a large bowl. Cut myoga lengthwise into 1/8ths. Cut both ends of the cucumber and cut it in half vertically. Cut in half, then slice into 3-4 mm wide rounds. Cut off the stem of the eggplant. Cut in half vertically and cut into half-moons with a width of 3-4 mm. Quickly mix the summer vegetables in the bowl. Sprinkle 3% salt on the amount of summer vegetables (1kg). It is pickled underneath. To keep it for a long time, it was set to 3% for health (reduced salt). Depending on how the vegetables are cut, the pickling time and texture will differ. At 3%, the amount of salt this time is 30g. Mix lightly and knead with salt. Cover with plastic wrap, place a bowl on top, and place a weight on top. In this case, we will use a 5-liter plastic bottle. Soak in a cool place at room temperature overnight. Preparation for shibazuke red shiso (2rd day) This is the second day’s handiwork. I will pick the leaves of red perilla. Ohara, Kyoto is famous for its red perilla. Fans from all over Japan are flocking to the area. Prepare 15% red perilla for the amount of vegetables. If it is 15%, the amount this time is 150g. Wash with water. Rinse cleanly with water, squeeze it tightly, and take it on kitchen paper. There was quite a bit of water. I will throw it away. Use kitchen paper to remove more water. Prepare a bowl, put red perilla on it, Now sprinkle 1.5% salt on the vegetables. At 1.5%, the amount of salt this time is 15g. Knead the salt tightly into the red perilla. If you get into this state after rubbing for a few minutes, it’s OK. Next is the main pickles. Shibazuke (2rd day) Prepare a bowl and pour 10% rice vinegar to the amount of vegetables. With 10% rice vinegar, 100g. Next, 10% mirin to the amount of vegetables. With 10% mirin, 100g. Finally, 3% lemon juice for the amount of vegetables. 3% lemon juice, 30g. This is the seasoned vinegar for 1kg of vegetables this time. I will open the vegetables that have been soaked overnight. There is a lot of water. It smells like pickled cucumber. Squeeze the vegetables tightly and pour them into a colander. Discard this water. Next, squeeze the red perilla that has been knead with salt and pour it into a colander. Discard this water too. Lightly loosen the red perilla and mix it with the vegetables. It’s a lot of hard work..I sweated a bit. (smile) I will pack it in a zip lock. Soak in seasoned vinegar, remove as much air as possible, and close the zipper. That? This zip lock has a hole. I replaced it with a new zip lock. I’m glad I noticed it early. Place a level bowl or plate underneath and place in the refrigerator.
If you let it sit overnight, it’s time to eat. Shibazuke tasting + α (3rd day) I put it in the refrigerator overnight. Bottling. If you don’t need it, you don’t need to bottle it. Take a tasting dish, dip it thoroughly in the combined vinegar, and cover the pickles with plastic wrap to prevent air from entering. Shibazuke of Ohara vegetables is completed. You can’t see this crest in your eyes! (smile) I’ll enjoy the tasting. Thank you for watching our recipe video. I want to make it! looks delicious! If you think so, please press the high rating button! It is beautifully soaked in purple. Also, for those who would like to continue to see “HISUI Couple’s SuiSui Recipe”, I would appreciate it if you could subscribe to the channel! It will be encouraging! Munch, munch, munch…. Good color and good taste. It has a texture and is deliciously pickled. The flavor of red perilla brings energy. Ohara’s vegetables really help me. Come with us! Thank you for your request. Oh, that’s right. Let’s do that! Yes, it’s Shibazuke rice balls. Finely chop a suitable amount of shibazuke. Sprinkle white sesame seeds and mix to make rice balls. After putting water on your hands… It’s absolutely delicious. The story of the SuiSui column
“Shibazuke” In Kyoto, there are three major pickles in Kyoto. ” Sugukizuke” and “Senmaizuke.” And then there is “Shibazuke”. It is very popular as a souvenir from Kyoto. Shibazuke is a Japanese pickle made by the empress of Emperor Takakura, famous for “The Tale of the Heike”. When Kenreimonin Tokuko (daughter of Taira no Kiyomori) took refuge at Jakkoin Temple in Ohara The villagers pickled summer vegetables and offered them to the people, who were very pleased. The name “Shibazuke” comes from the fact that it is made from pickled purple leaves. It is made by pickling red shiso, eggplant, and myoga in salt. It has been valued as a preserved food since ancient times. Ohara’s topography and climate is characterized by the basin’s unique cold temperatures and fog. Red shiso leaves will be softer and have a better aroma, color, and taste. The delicious taste of Ohara’s Shibazuke is due to the quality of the red shiso. “Shibazuke” is one of the three most popular pickles in Kyoto.
Pickled red shiso has been around since the Heian period (794-1192). It’s usual calculator time. Costing is in progress…. About 900ml of Shibazuke finished, it was 953yen.

#赤紫蘇 #京都大原の野菜 #保存食 #漬物レシピ
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第２１５回目のレシピ動画です。
今回も視聴者さまからのリクエスト企画です。
京都は大原の野菜で、美味しく漬けました。
夏の手仕事でひと汗かいて、楽しく漬け込み
ましょう。

自家製『しば漬け』です。
赤紫蘇の持つアントシアニンは、酢やレモン汁
と合わさることでキレイに発色します。
着色料、保存料一切なし。
おうちで十分漬けられ美味しく出来ます。

茄子、きゅうり、みょうが、生姜の重量を計り
ます。この重量でもって塩や赤紫蘇・合わせ酢の量
を割り出します。電卓を打ちながら、メモする方が
良いでしょう。
まずは野菜の下漬け、そして赤紫蘇と合わせ酢に
漬ける本漬け、冷蔵庫で1晩寝かせて3日で出来
ます。ゆっくりと紫に染まっていきますので、
その変化も楽しんでくださいね。

保存期間は冷蔵庫で3週間日持ちます。
今回の作り手は妻ヒスイです。🙋‍♀️
赤は食欲を掻き立てる色です。
ごはんのお供に是非！

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※仕込む際の注意※
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出来上がった赤かぶのしば漬けは、素手を使って
取らないことです。
手に付着した菌や温度で劣化を早めてしまいます。
必ず浸けている合わせ酢から取り出す際は、
トングや菜箸などを使うようにして下さい。
自家製ものの鉄則です。

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『保存食ライフ』について😊😋
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自家製漬物などの保存食ライフは、
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沢山保存食のレシピを公開しておりますので、
他の動画もご覧いただければ幸いです。

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赤いゴムベラは耐熱性に優れています。

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漬物作りや肉魚等の下味漬けに便利。

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◾️しば漬け レシピ （約800mℓ）
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
A)・茄子 ‥‥ 4本
・きゅうり ‥‥ 4本
・みょうが ‥‥ 5本
・新生姜 ‥‥ 2かけ
（A)の４種野菜をベースに比率を出します。
今回は1kgです。）

・塩 ‥‥ 上記の野菜の3%（30g）

・赤紫蘇 ‥‥ 上記の野菜の15%（150g）
・塩 ‥‥ 上記の野菜の1.5%（15g）

・米酢 ‥‥ 上記の野菜の10%（100g）
・みりん ‥‥ 上記の野菜の10%（100g）
・レモン汁 ‥‥ 上記の野菜の3%（30g）

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◾️Shibazuke recipe（約800mℓ）
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
A)・ Eggplant ‥‥ 4 pieces
・ Cucumber ‥‥ 4 pieces
・ Myoga ‥‥ 5 pieces
・ New ginger ‥‥ 2 pieces
(Calculate the ratio based on 4 types of vegetables.This time it is 1kg.)

・ Salt ‥‥ 3% (30g) of the above vegetables

・Red shiso ‥‥ 15% (150g) of the above vegetables
・Salt ‥‥ 1.5% (15g) of the above vegetables

・ Rice vinegar ‥‥ 10% (100g) of the above vegetables
・ Mirin ‥‥ 10% (100g) of the above vegetables
・ Lemon juice ‥‥ 3% (30g) of the above vegetables

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『博多がめ煮』
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『まかない鶏チャーシュー』
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『まかない生姜焼き』
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『まかない肉野菜炒め』
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『千草焼き』
▶︎ https://youtu.be/1JE5JdPNGyU
『鶏の松風焼き』
▶︎ https://youtu.be/Aa_fQjSZgcQ
『基本の一番だし』
▶︎ https://youtu.be/8OcjgFGqsN0
『基本の味玉』
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『焼きおにぎり』
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『普通のおにぎり』
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『おむすびの具6選』
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『牛丼2022』
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『にんにくカレー炒飯』
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『枝豆じゃこごはん』
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『かしわめし』
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『鶏おこわ』
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『喫茶店風海老ピラフ』
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◾️Video Chapters　
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
0:00 『しば漬け』はこんなレシピ
1:00　夏野菜の下漬け（初日）
3:19　赤紫蘇の準備（二日目）
4:52　本漬け（二日目）
6:47　試食＋α（三日目）
8:38　すいすいコラム
9:34　今回の『しば漬け』は一体いくらで
作れるの？
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