See photos。What is this? —It's "pickled rakkyo"。What kind of black pickled rakkyo is this?、I think most people have never seen it。10This is because it has been pickled for over a year.。
this、Can I still eat it? While saying、My wife was afraid to take it out of the glass bottle.、An unknown black thing。what、this? —pickled rakkyo。I made it a long time ago、I was thinking of throwing it away if I couldn't eat it...。
while cleaning the room、came out from the corner。Although it was in my memory、Miscellaneous things pile up、piled up、It took more than 10 years to reach that place again.。It sounds like it's a large room measuring tens of thousands of square meters.、Very ordinary 8 tatami room + Alpha。to that alpha、It was laid down for a long time, as if forgotten。
I tried smelling it, but、I don't feel bad。on the contrary、There is even a slight sense of elegance.。It's a good "poison detector" for the body.、As soon as I touched it with chopsticks、The tip of the chopsticks sinks smoothly.、This might be amazing - the sticky texture、It had an exquisite deep flavor.。"this、That's amazing、Exquisite! ” I couldn’t help but scream.。I am once again impressed by the depth of vinegar pickling.。
instead of regular sugar sugar、Apparently they used Okinawan brown sugar.。Apparently they added a little chili pepper, but I don't feel the spiciness.。Speaking of pickled rakkyo, the appeal is the fresh and crunchy taste.、Also, the feel is so different that you can't imagine it's made from the same material.。I would like to say "make more"、It wasn't my wife who made this.、The truth is “the magic of time”。今から10年後では（もしかしたら5年でも、3年でもいいのかもしれませんが）、生きているうちに味わうことができるかどうか、微妙です。But、ヨカッター、とりあえずこれを味わえて、と本当に思いました。
皆さん、もしも古い酢漬けが残ってしまったら、捨てる覚悟であと2~3年保存してみたらいかがでしょう。魔法が現れるかも知れませんよ。
