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The first process or salting / curing process of Rakkyo pickles to pickle them.
◎English follows.
日本語 JPNS）
らっきょう甘酢漬けの下準備
◎ 材料
* １kg 土付きらっきょう（茎、根、土がついた状態）
* 700 ml 水
* 150g 塩
◎ 作り方
1）瓶を煮沸消毒、又はアルコール消毒します。
２）計量したお水とお塩を１）に入れて良く撹拌します。
３）流水でらっきょうから土を洗い流します。
４）包丁で根と茎を切り落とします。
茎は気持ち長めにおいておく事をおすすめします。（
逆に言いますと、
５）流水の下で薄皮やゴワゴワした皮を剥きます。
６）
７）冷暗所に１０日間から2週間置いておきます。最初の２、３日 ～ 一週間は瓶を２、３回揺すってください。
◎ 良質ならっきょうの選び方
１）土付きあることを。その土は乾燥しており、
土付きでない場合は、白くて艶があり、
らっきょうが緑がかっていたり、
太陽光線にらっきょうが当たってしまっていた証拠です。
２）一番良く出回っているらっきょうの品種名は?
ラクダらっきょうと言い、大粒で一番良く出回っている品種です。
その次に出回っているが、八房（やつぶさ）らっきょうと言います。ラクダらっきょうの中間になります。
Japan Gourmetが使用していたのはラクダらっきょうです。
©️ All rights reserved 2021 Japan Gourmet
Japan Gourmetチャンネル内の内容全て無断使用・
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ビジネス使用は厳禁です。
個人的に自己責任において、作る程度にと
★English)
◎INSTRUCTION
1) Disinfect the jar by boiling disinfection method /with some ethanol to salt or cure the Rakkyo bulbs.
2) Rinse away the soil from the Rakkyōs under the running water.
3) Remove the stems and roots with the knife.
4) Remove the thin / rough films under the running water. By doing so, soil between the films and the Rakkyo bulbs would be removed.
5) Add water and salt in 1)
6) Put the cleaned, trimmed, and pat dried Rakkyos in 5).
6) Leave 6) in dark and cool place for about 10 days. (Upto two weeks.)
The first process or salting / curing process of Rakkyo pickling:
◎INGREDIENTS
*1kg Rakkyos with roots and stems and soil
* 700ml / 23.66982 Water
*150g / 0.3306933933 lbs Salt
◎INSTRUCTION
1) Disinfect the jar by boiling disinfection method /with some ethanol to salt or cure the Rakkyo bulbs.
2) Rinse away the soil from the Rakkyōs under the running water.
3) Remove the stems and roots with the knife.
4) Remove the thin / rough films under the running water. By doing so, soil between the films and the Rakkyo bulbs would be removed.
5) Add water and salt in 1)
6) Put the cleaned, trimmed, and pat dried Rakkyos in 5).
6) Leave 6) in dark and cool place for about 10 days. (Upto two weeks.)
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1) How to find quality Rakkyōs
Get ones which are still with soil. The soil has to be dry, but Rakkyos themselves should be moist.
If you cannot find ones which are with soil, look for the ones which are white and shiny and round.
You have to avoid green and hard / rough ones, as it means they are exposed to the sunshine which means they are bad quality.
2) What are the most common types of Rakkyos?
Rakuda Rakkyo is the most common type. They have egg shape, the biggest bulb among Rakkyos.
2nd common one is Yátsúbúsá
3) Nutrition of Rakkyo bulbs
・Allicin. This helps absorbing vitaminB1. It is said that Vitamin B1 helps recovering from fatigue and works as vitalizer. Also it is said that allicin helps circulation, and reduces or illuminate active oxygen. So Rakkyō is anti-aging food.
・Soluble fiber. It is containedqq approximately 5.7g in 100g of Rakkyō bulbs.
・Fructan. A kind of soluble fibers. It is said that it has the effect of suppressing fat absorption and intestine regulating function.
・Do not eat too many, as it could make you feel sick, because they are too strong. 3 or 4 Rakkyo bulbs would be an ideal amount.
4) Where are Rakkyos grown in Japan?
Rakkyos are grown in the sand dune field in Tottori, Kagoshima, and Fukui prefectures.
I have bought mine from a farmer in Tottori prefecture directly on the internet.
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I make what I would like to eat on YouTube video.
©️ All rights reserved 2021 Japan Gourmet
Japan Gourmetチャンネル内の内容全て無断使用・
Japan Gourmetチャンネル内では自分の食べたいものを作っている
ビジネス使用は厳禁です。
個人的に自己責任において、作る程度にとどめておいてください。
©️ All rights reserved 2021 Japan Gourmet