I made Shibazuke with red shiso.
This time, I only used cucumber and myoga, but commercial ones also contain eggplant and other ingredients.
I recommend fermented shibazuke as one way to consume a large amount of cucumbers, which are home-made or made at your parents' house, and suddenly you have a large stock of them.
I was able to make Shibazuke as if I bought it more than I imagined.
For mass consumption, fermented ones last longer.
I am planning to make a video of shibazuke without red shiso.
【Ingredients】
・Aka shiso (red shiso)
・Cucumber, myoga, eggplant, etc.: about 5 times the weight of red shiso leaves
・Salt for red shiso: 2% of the weight of red shiso leaves
・Salt for vegetables: 3% of the weight of vegetables
【How to make】
1.Take out only red shiso leaves and weigh them.
2. Cut vegetables (cucumber, eggplant, myoga) up to about 5 times the weight of the red shiso into bite-sized pieces.
3. Prepare salt equivalent to 3% of the amount of vegetables and rub well.
4.Prepare salt equivalent to 2% of the amount of red shiso.
5.Mix vegetables and shiso together and blend well.
6. Tightly pack the mixture into a boiling jar to prevent air from entering.
7.Cover the top with plastic wrap and place a weight on top.
8. When bubbles start to rise, turn the jar upside down and taste.
If the flavor is ideal, store in the refrigerator.
If it is not sour enough, put the lid on again and keep it for a few days.
14 окт 2024
