How to make delicious Japanese bran pickles　2

After 4 days

I repeat the kneading work in the morning and evening. (*'ω'*)
Is it a bit sticky? .
I will replace the dumped vegetables here. (Persimmon skin, apple skin, etc.)

 

 

 

 

Thirteen days have passed.

It has a moist feeling and has a nice Japanese fragrance pickles. (*´ω｀*)
Can I already pickle ... I can't wait! w

 

I try to pickle the eggplant from Kyoto.
Cut a cross under the eggplant and lightly salt it.

 

Put plenty of nuka in the cross cut ~ (*´ω｀*)

 

Pick up overnight. (It should be delicious ~ w)

 

I'm done!

When you cut it to make it easier to eat, it looks like this.
Impression that we ate ...
delicious! ! ! (*´ω｀*)
The flavor of the bran combined with the taste of the eggplant is slightly sweet and sour, and I want to eat it with rice
Moreover, adding Ajinomoto doubled the taste (*'ω'*)
If you give a useless part, is it the depth of the bran? I feel that it is not enough, but it will come out over time.
I hope this will be helpful for those who want to pickle Japanese bran pickles.

 

 

Make Japanese bran pickles

In the beginning, I thought it was hard to take care of everyday.
However, it is a bit impressive if you try pickling various vegetables and pickling them deliciously. (*´ω｀*)
Recently, I have been stirring it once a day, When it comes to habits, I don't think it's too hard
Now I buy vegetables and pickle them every day w (*^▽^*)
If you like Japanese bran pickles, please try it.

 

 

 

 

 

 

I watched a short video about how to make Japanese bran pickles.

(*^▽^*)

 

 

（※Japanese is translated into English by translation software.
I am sorry if it is strange English.）