Thank you for watching. I'm studying English, so I think there are many places that are difficult to understand. sorry! !! I will continue to make videos of natural farming recipes. Thank you very much.
Hello there, at around 6:36, there is 2 tablespoons of soy sauce and at 6:42 there is 1 tablespoon of soy sauce. Are these two types of soy sauce, like light and dark? Thanks!
Hello. Thank you for your comment. The soy sauce is not particularly thick, but I think the thicker one will give a firmer taste. Thank you for watching.
Hi. I want to try this for myself. What is the salinity of the brine in %. I have seen other recipes recommending between 3 and 5% salinity for lactic fermentation. Do the chinese cabbage has to be completely submerged in the brine?
Thank you for the video. I love menma and lacto ferments. This video was just what I was looking for
I've been looking for a lacto-fermented recipe too! This is fantastic. Thank you. :)
Thank you for watching.
We will continue to make more and more videos of natural farming recipes! !!
Thank you
GREAT video!!! Your english was spot on. I have been wanting to see an actual fermentation recipe and this one was perfect.
Thank you for watching. I'm studying English, so I think there are many places that are difficult to understand. sorry! !!
I will continue to make videos of natural farming recipes.
Thank you very much.
Awesome video. The only one I could find that actually does lacto-fermentation. Many others say "fermented" but just pickle the bamboo in soy sauce.
Thank you very much. Menma fermented with lactic acid is very delicious. Thank you for watching
Hello there, at around 6:36, there is 2 tablespoons of soy sauce and at 6:42 there is 1 tablespoon of soy sauce. Are these two types of soy sauce, like light and dark? Thanks!
Hello. Thank you for your comment. The soy sauce is not particularly thick, but I think the thicker one will give a firmer taste. Thank you for watching.
@@作ってたべようLetsmakeandeat I just completed a batch. It's delicious! Thank you for sharing the recipe!
Glad it went well! Thank you for watching!
does this work with canned bamboo shoots?
Hi. I want to try this for myself.
What is the salinity of the brine in %.
I have seen other recipes recommending between 3 and 5% salinity for lactic fermentation.
Do the chinese cabbage has to be completely submerged in the brine?
thanks.
10%😊
hi, do you change water during 1 month?
Thank you for watching. You don't have to change the water. Thank you
@@作ってたべようLetsmakeandeat Great thank you!
重りを取り出すのは、白菜より水が上がったタイミングでいいでしょうか？
コメントありがとうございます。はい、そうです、分かりづらくてごめんなさい
乳酸発酵の１ヶ月間は常温でも大丈夫ですか？冷蔵庫保管ですか？
コメントありがとうございます。
涼しい場所で保管してください。
見てくださりありがとうございます
野菜室くらいですか？