山の師匠ばあちゃんに教えてもらって沢庵を漬けた｜うまくできるようになったら、次のあなたへ私からバトンタッチしますからよろしくね

山の師匠ばあちゃんに教えてもらって沢庵を漬けた｜うまくできるようになったら、次のあなたへ私からバトンタッチしますからよろしくね

I pickled takuan with my mountain master grandma. Even if you run out of takuan in this tub, leave the rice bran in it. I took out the rice bran that was in this tub a few days ago and washed it. Otherwise, the tub will dry out, so leave the rice bran in it all the time. I will give you this bucket, so use it. Oh my God! I got this well-used bucket ＼(＾ ＾)／ Necessary items: dried persimmon skin, hawk’s claw, kelp, salt, Bran, dried radish, dried eggplant leaves if available. Adding dried eggplant leaves is said to improve the taste.
Some people say that there should be plenty of rice bran. So, as for the teacher, it seems that it is suitable. After about a week, the water will start to rise. If the water does not come out, it means that the salt is not enough. Add salt to boiling water, let it cool down, and pour it into a bucket. I don’t know why, but it seems that salt is good for pickles. After all the rice bran is added, place the dried daikon radish without any gaps. Anyway, it seems that the daikon radish is arranged exactly without making a gap. We won’t eat it anyway, so let’s cut off the tail. These scissors are said to be used for selecting grape vines. Pruning shears and others are useful. I was wondering if I shouldn’t cut it, but it seems that I can cut it. It won’t fit, so let’s cut it and put it in. It seems that salt is good for pickles. It seems that the trick to making delicious pickles is to leave as little space as possible. You’ve been making takuan in this tub for decades, since your father’s generation. This tub is filled with decades of Takuan history. After adding the daikon radish in the first layer, pour the rice bran on the second layer. Place the hawk’s claws, salt, kombu seaweed, persimmon skin, dried eggplant leaves, and salt in the same way. If you add eggplant leaves, the color will turn bad, so use them sparingly. But it will taste better. Anyway, all ingredients are approximate. I’m sorry, but please refer to the video and make it properly. This takuan is said to be ready to eat after about a month. I made this takuan in early December. It will be ready to eat in about a month. It is best eaten at the beginning of the year, and after about a month, it becomes sour. At the beginning of February, we take out the sake lees, the top layer of the miso,
Sweet Sake? It seems to be a good idea to reapply it to something that contains such as. When that time comes, let’s do it while listening. Because 40 takuan pickles are used,
I don’t think I can digest it in the next two months. As I said at the beginning, this rice bran is
Don’t take it out, keep it in the bucket. If you don’t put it in, there will be a gap in the tub. If you are using a plastic or enamel container,
Wash it clean. It means that you can use the top of the miso. I am red bean miso, soy bean miso,
Since we are making soybean miso, there will be a lot of skim. My master grandma told me to use it when the skim is bad, This top layer is like soy sauce and is actually delicious. The more salt, the faster the water rises.
If no water comes out even after a week, it means that the salt level is low. Add some salt to the boiling water, let it cool, then add it and see what happens. When I put the persimmon skin, it became a story of dried persimmon. Anyway, it is delicious to make dried persimmons with persimmons that have strong astringency. The people of Yamanashi are known for hyakumon hyakume persimmons (persimmons as big as 100 monme).
It seems that he likes big astringent persimmons very much. When I thought about it, I heard that there is a strong astringent persimmon called Koshumaru. Dried persimmons are said to taste better the more astringent they are. This time of year always
I’m holding an untouched golden yellow persimmon in my finger. My teacher’s grandmother’s mother,
It seems that she said that pickles should be put in as close to the gap as possible. After this, I will take it home and pickle it in the same way. After soaking everything,
Place the dried daikon radish leaves on top and place a weight as heavy as possible on top. Thank you, Master Ba-chan. I’ll continue this when I get home and do what I was told. I will firmly inherit the baton of takuan pickles. And I will pass this baton to someone else, so please take care of me. Added, I did the continuation of takuan pickles alone. It’s been about two weeks now since I’ve been soaking. Within a week of soaking, the water started to rise. Grandmother was concerned that there might have been too much salt. For the time being, my master instructed me to reduce the weight, so I reduced the weight by one stone. I don’t know if this amount of water is too much, but let’s continue. Pickles should not be exposed to the air, so there are no instructions,
Put vinyl on top and block it from the outside world. I have more than 40 sticks, so I want to make delicious takuan pickles! If 40 are bad, it’s miserable. Is this weight too heavy? The Yellow Container is pickled Chinese cabbage in flowing. But it’s not going very well. It will be ready in about two weeks. Takuan’s baton touch. The next baton pass to you! nice to meet you! I just put this Chinese cabbage on, and the water doesn’t come up! Was the cabbage too dry? ”

山の師匠ばあちゃんの煮物もぬか漬けも白菜づけ、たくわんも、
すごくおいしいです。
目指すは、師匠ばあちゃんですが、
ばあちゃんは、お母さんもお父さんも、代々山で生まれ育ち生活してきた、
たくさんの山の暮らしを受け継いできた人々のサイクルの中で生きてきた人です。
そのばあちゃんから、沢庵の桶をもらいました。
そして沢庵漬けも教えてもらいました。
ばあちゃんから沢庵のバトンタッチです。
そして、私もばあちゃんみたいに上手に沢庵がつけられるようになったら、
誰か私のバトンを受け取ってください。
＃沢庵＃沢庵漬け＃たくわん
★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★

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Green Mountain Grandma – Zero Waste LifeNHK WORLD JAPAN
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くるっと回ってプチファッションショー、
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田舎暮らし、森暮らしのウリウリばあちゃんは一人で築30年の家をリフォーム、DIY、
薪作って、味噌、醤油、納豆、織物、染物、ちびっとだけ自給自足で、楽しく暮らしてます♪

田舎暮らし歴40年！
なるべくただのものを採ったり、拾ったりするのが大好きです。
実用品を手作りするのが好きです。
服、縫ったり、染めたり、織ったりもしてます。
藍染や柿渋染め、草木染で染めたものを製品にしてネットショップもやってます。

27才から囲炉裏と五右衛門風呂のある古民家に再生せず住んでました。
30年前より、当地にて、田舎暮らし、山暮らしをリニューアルしました。

家は、築30年になり、あちこち傷んできて、いつのまにか古民家になりました。
少しずつ手直ししていきます。

織りを多摩絣の職人や他で、修行後、草木染、絣の勉強を重ね、
2018年63才から突然,youtuberになることにして、染め物講師の仕事を辞め、手探りでyoutube始めました。
染め・織り、縫ったり、超簡単料理や発酵食品、簡単着物の製作。時間が取れたら、旅行も少しずつしていきたいと思います。
人生は夢とチャレンジでできている。

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