キュウリと大根の三五八漬け

キュウリと大根の三五八漬け

This is Sagohachi pickle bed we made on 2018/10/26. It’s been 2 weeks by now and fermentation became stable, so we would put this in containers and store in the fridge. We also pickle some vegetables with leftover. We have 100g of 2mm thin horse radish, and 120g of cucumber. We peel the horse radish and cut in 2mm thin. We also peel cucumbers and cut in 5cm long, then cut in 2mm thin. Now we would put the cut vegetables in a freezer bag and pour about 3 table spoons of Sagohachi, and mix and rub well. Then all we need to do is to wait for about 2 to 4 hours. Please make sure to seal the bag while squeezing the air out. It’s about 4 hours later. The juice came out and vegetable became soft. We would put these on a plate or bowl. Please add some soy sauce if you feel the taste is too weak. If we have Sagohachi pickle bed, we can use this for so many ingredients and it’s very healthy because of malt.

今回は以前作った三五八漬けの床を使って大根ときゅうりの浅漬けを作りました。

三五八漬けの床の作り方はこちらになります↓

材料：
　　大根：　100g
　　きゅうり：　120g
　　三五八漬けの床：　大匙3杯