鞍手町移住体験ブログ

白菜の漬け物作に挑戦！ご近所の舟津ご夫妻のご好意で、収穫作業からスタート。まずは9個（約20キロ）を採り、傷んだ箇所を削ぎ落としながら4当分に切りました。葉っぱの間から顔を出す夜盗虫（イモムシ）も安全のしるし！切り終わった白菜に、全重量に対する3%の塩を振りながら、樽に並べます。、最後は重りを乗せて第１段階は終了です。

Mr. & Mrs. Funatsu invited us to make some Hakusai cabbage pickles. We began from harvesting 20kg. of Hakusai from their field. Then, we cut all the Hakusai into 4 pieces. We found some cut warms between the leaves, but this showed how safely these vegetables were grown! After we finished cutting everything, place them in a bucket in layers with sprinkling a handful of salt in between. (The salt is 3% of Hakusai's total weight) At the end, we put the weights on top, and the first step is done. See you in a few days.

そして２日後、水分が上がり白菜の量も半分ほどになり、いよいよ本漬けです。まずは１本づつ取り出し軽く水気を絞ります。出た水分を流し、樽へ最初と同じ要領で、今度は鷹の爪（こしょう）・昆布・柚子の皮・乾燥させたリンゴの皮を振りながら並べます。リンゴの皮は甘さを出すために入れるとの事。柚子の香りもしてま〜す。できあがりが楽しみです♬

After 2 days, the amount of Hakusai went down to a half by pressed out their juice. We gently squeezed them one by one, them put them back into the emptied bucket in layers again. This time, we sprinkled dried red pepper, dried kelp, Yuzu peels and dried apple peels. Adding some apple peels gives an extra flavor and sweetness! The scent of Yuzu was so nice, too, and we can not wait to tast them〜♬