【北海道の郷土料理】ニシン漬けの作り方を農家の妻がレクチャー！漬けてから翌日から食べられて、味の変化を楽しむお魚入りの漬物です🐟

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

Introduce the dish, Nishin-zuke, and the ingredients needed.

Prepare the herring by removing the bones and skin, using a knife or tweezers if necessary.

Chop ginger, scallions, cabbage, daikon, and carrot into small pieces.

Combine rice vinegar, sugar, and salt in a bowl, adding about 3g of salt.

Mix the chopped vegetables with the vinegar mixture.

Seal the mixture tightly in a ziplock bag, removing as much air as possible.

Let it sit at room temperature overnight to ferment slightly before refrigerating.

After a day or two in the refrigerator, taste for desired flavor and adjust if necessary.

Serve the Nishin-zuke as a side dish or appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens