沢庵漬け Takuwan (Daikon pickles)

今年は帰札などがあったため１ヶ月遅れで沢庵を漬けました。

I pickled Takuwan a month later than usual, because we were out of town
during New Year’s holidays.




地元の農協で１本７０円程の大根を仕入れたのですが
時期が遅く沢庵用ではないので　少し太すぎるようです。
ちょっと心配.....

Daikons cost 70yen apiece at the nearest Nokyo*

These Daikons are a bit too thick, so not good for pickles.
I ‘m concerned wheather they’ll be good Takuwan.

* Nokyo….Agricultual Cooperative Association



１０日位干した後つけ込みます。

材料代はすべてで千円ほど
あと１ヶ月も経つと程良い味になります。
楽しみです！

今年　こんなに寒くなるとは思わなかったので　
にしん漬けはしませんでした。残念です。

ちなみに　この作業は全部私がしているんですよ。
相方は助手です。(助手の方が忙しいと言ってますが.......）

After drying them for 10days,I worked on pickling.
The cost was about thousand yen in all.
They will be good for eating in a month.
I’m looking forward to it.

If I had known that it is this cold in this season,
I could have pickled herring and vegetables. It’s a shame !

By the way, I did it all by myself, my partner was just an assistant.
But she said that she was busier than me.