投稿日:2020.10.09 カテゴリー:発酵コラム
おはようございます!
秋田校 研究室です!
今朝は「乳酸発酵ピクルス」のご紹介です。
一般に聞くピクルスは
お酢とお砂糖を使ったピクルスですが、
「本格ピクルス」と言われるのが こちら。
お酢は使わず、塩水で仕込み、乳酸発酵させたピクルスです。
本格ピクルスでは胡瓜が有名ですね![✨](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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![✨](https://static.xx.fbcdn.net/images/emoji.php/v9/tf4/1/16/2728.png)
本格ピクルスの胡瓜はダントツ美味しい![✨](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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ですが、
いろんな野菜を漬け込むと、
また美味しさが増すし、
彩りもよくなりますね![✨](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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ゆで卵のピクルスもうまく出来ました。
こちらも超ウマですよ( *´艸`)
この胡瓜、実は7月中旬に仕込んだもの。
冷蔵庫ではなく、常温ですよ!
部屋は連日35℃を越えてました。
普通なら腐るでしょう?
でも乳酸菌が せっせと乳酸を出し、バリアが張られているので腐らないのです。
すごいですよね![✨](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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秋田校 発酵研究員
渡部でした(^o^)/
![](https://hakkolife.com/wp-content/uploads/2020/10/119240567_167521834915844_1988094817654642370_o.jpg)