【乳酸菌】1ヶ月以上日持ちするスーパー常備菜！発酵白菜の作り方

【乳酸菌】1ヶ月以上日持ちするスーパー常備菜！発酵白菜の作り方

This time, I would like to make fermented Chinese cabbage, which is full of lactic acid bacteria and is a fermented food that is good for the body.It is easy to make by just pickling Chinese cabbage, and the umami of the Chinese cabbage increases, and the just right amount of sourness is irresistible.You can

Eat it as is, but you can also arrange it in many ways. In the second half of the video, we also share the arranged recipes, so please watch until the end.This channel provides seasonal dishes that are good for the body and useful information for daily life.If you are interested, please check out the

Channel. Thank you for registering and hitting the good button. First, prepare some Chinese cabbage . This time, we will use a small cabbage, so we will use one whole cabbage. If the cabbage is large, prepare a half or quarter cut. Remove the core. Cut it in half lengthwise.

Chinese cabbage is a sour Chinese cabbage pickle that has been eaten in cold regions of China.The locals call it swan site.The winter in the northern part of China is long and it seems to be very cold . The temperature would drop below -30 degrees Celsius, and my father would

Freeze , making it impossible to grow any crops.In the past, it was not possible to grow vegetables in greenhouses like we do now, so our ancestors fermented them and made pickles to preserve them . After cutting the Chinese cabbage, wash it thoroughly with water. After washing, weigh it. It ‘s about 800g.

Next, measure the salt. We will make the salt using 2% of the weight of the Chinese cabbage, so this time we will use 2% of the weight of the Chinese cabbage. Mix well so that the whole 16g is distributed.Moisture

Has already come out and the caps of the Chinese cabbage are decreasing.Leave it like this for 30 minutes to an hour to draw out the moisture from the Chinese cabbage.An hour has passed and the caps have reduced to about half. Now, give the Chinese cabbage a good squeeze and soften it. Sterilize

The bottle with shochu or something similar. Instead of using a bottle, you can use a zippered bag to store it. As for rin, try to use one that is large enough to fit the Chinese cabbage perfectly. The key is to work with your bare hands without wearing gloves.Lactic acid fermentation

Progresses with the help of natural bacteria on your hands, which creates a sour and umami-rich flavor . If you take it into your body, it will infect the intestinal bacteria that will not be defeated by viruses and pathogens, and your immunity will increase.Put in all the juice as

Well.Push in as much as possible so that the Chinese cabbage does not come out of the juice.You can leave out the hawk claws if you like. It’s okay. Cover it and let it sit

At room temperature for 3 days. You can leave it in a warm place like near the stove, or you can put it out in the sun on a sunny day. It’s been 3 days. Bubbles are popping out. This is a sign that the fermentation is going well.

You can tell the progress of the fermentation by the smell. If it smells a little sour, it’s OK. There ‘s a slight sour smell. It’s a sign that there are plenty of lactic acid bacteria. The intestinal environment will also improve. Vitamins contained in Chinese cabbage The nutrients are also condensed.Enjoy all

The nutrition of Chinese cabbage.FermentationWhen the Chinese cabbage is complete , enjoy it.The more you bite into it, the crunchier it becomes, the more flavor it will overflow.After it is finished, store it in the refrigerator.It will last for about a month.One

Cup of Chinese cabbage will last for about a month. It is very convenient to prepare a large amount of cod and keep it on hand as you can make various arrangements.Fermented Chinese cabbage arranged dishesI would like to make fermented Chinese cabbage sula tan.Fermented

Chinese cabbage can be used without leaving any juice, making it perfect for the coming cold season. An authentic Suratan dish is made with pork, bamboo shoots, tofu, etc., but this time we will make an easy Suratan. Cut the enoki mushrooms into quarters . Add any ingredients you have left over at home.

Add water and bring to a boil. Add the enoki mushrooms.Also prepare the water-soluble potato starch.When the soup comes to a boil, add the fermented Chinese cabbage and soup together.Taste it here.If it is too weak, adjust the taste with salt.Add the water-soluble potato starch to thicken it. Here

‘s a trick to make the eggs fluffy.Once the soup has boiled, pour it little by little using chopsticks, making sure to make a thin thread.After pouring, let it cool until it reaches the boiling point, wait about 3 seconds, then turn off the heat. Stop.

If you overcook the eggs at this point, the eggs will become hard. Finally, add some chili oil and it’s done. The refreshing aroma of the osu and the spicy aroma of the chili oil will whet your appetite. The creamy fermented Chinese cabbage and fluffy eggs look delicious. Itadakimasu

Fermentation Since we use Chinese cabbage, the soup has a strong umami flavor from the Chinese cabbage itself.You can add tofu, carrots, shiitake mushrooms, or any other vegetables to make it delicious.Fermentation made with only Chinese cabbage and salt How was the Chinese cabbage

Long term ? It cannot be preserved. If you salt Chinese cabbage and preserve it properly, you can arrange it in various ways, so it is convenient. It is very easy, so please try making it.

今回は乳酸菌たっぷり、体にうれしい発酵食品！
発酵白菜の作り方です♪

これを食べれば便秘とは無縁！

しかも1回仕込めば1ヶ月以上日持ちします。
そのまま食べるのはもちろん、色々アレンジできる優れた常備菜です。

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

【発酵白菜】
白菜　800g(半分～1/4)
塩　16g(白菜の2%)

【発酵白菜酸辣湯】
発酵白菜　30g
発酵白菜の汁　大さじ3
エノキ　1/3
酒　小2
酢　大さじ1
醤油　大さじ1
中華だし　小1
塩　ひとつまみ
卵　1個
水溶き片栗粉(片栗粉小さじ1+水小さじ1)

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

▼使用している材料▼

塩
楽天　　　https://a.r10.to/hkYcv7
Amazon　https://amzn.to/45bayAZ

・純米酒
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Amazon　https://amzn.to/3QCdzXm

・ 純米酢
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Amazon https://amzn.to/45ZSJFv

醤油
楽天　　　https://a.r10.to/hYB9sY
Amazon　https://amzn.to/45bvNTo

中華だし
楽天　　　https://a.r10.to/hUN8K1
Amazon　https://amzn.to/3T5m3Yo

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▼今回の動画の流れ▼
00:00　オープニング
00:58　発酵白菜の作り方
07:42　アレンジレシピ(酸辣湯)
11:37　おわりに

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＃発酵白菜
#白菜レシピ
#白菜
#漬け物
#作り方
＃簡単レシピ
#アレンジ