Naturally grown fresh shallots (Kawagoe)

Mr. Kawagoe is known as a pioneer of natural farming in Kyushu.

They deliver many wonderful naturally grown vegetables, including radishes, carrots, ginger, green onions, onions, etc.

Mr. Kawagoe says that the most difficult vegetable to cultivate is the pickled radish.

Kawagoe's fresh shallots are larger and more uniform in size, even without fertilizer, compared to conventional cultivation methods which use pesticides and fertilizers.

Kawagoe has been collecting his own seeds for many years, and no fertilizer, compost, etc. is brought in from outside.

The crops received plenty of sunlight, water, and the power of the earth, and grew in the perfect stress-free environment!

In addition to pickled radishes, tempura and stir-fries are also recommended.

The field in late April

Why not try making your own organic pickled radishes this year?

Easy! How to make salted shallots

Ingredients:

・Naturally grown shallots 1kg

・80-100g sun-dried lake salt

Steps:

1. Wash the naturally grown shallots thoroughly and peel off the thin skin.

2. Trim the top and bottom of the naturally grown shallots that have been thoroughly washed.

3) Sprinkle salt on the naturally grown shallots and place them in a container.

④Add enough water to completely cover the naturally grown shallots.

⑤ Cover with a lid and store in a cool, dark place for about 2 weeks.

Once bubbles start to appear and fermentation has begun, soak them again in freshly made 3% salt water.

⑥After pickling for about a month, they can be eaten as salted rakkyo.

Just take the amount you need and soak it in lightly salted water to remove the salt before eating.

Pickled shallots in sweet vinegar

Ingredients:

・1kg of naturally grown shallots

・Purely Original Pure Rice Vinegar 500cc

・140g organic sugar

・4 naturally grown red chili peppers

■How to make:

1. Remove the salt from naturally grown shallots that have been salted for around two weeks, spread them out on a colander and expose them to sunlight for around two hours before soaking them in sweet vinegar.

2) To make sweet vinegar, combine 140g sugar and 500cc vinegar, place over medium heat and turn off the heat when the sugar has dissolved.

③ Once the sweet vinegar has cooled, add the chili peppers, seeds removed and finely chopped.

4. Place the naturally grown shallots in a jar that has been sterilized with boiling water and pour in the sweet vinegar.

⑤ Cap the bottle and store in a cool, dark place.

*It will be ready to eat after about a week.

It takes a little bit of work to make the sweet and sour pickles, but the taste of homemade, naturally grown pickled scallions is exceptional. Please give it a try!

You can also easily make it delicious by substituting Purely Original All-Purpose Vinegar 900g instead of the pure rice vinegar and sugar!

■ Recipe Introduction

Fresh Shallot Tempura

Ingredients:

・10 pickled radishes

・Appropriate amounts of flour, potato starch, and water

・2 pinches of salt

■How to make:

1. Wash the shallots and peel off the thin skin.

② Put wheat flour mixed with about 20% potato starch into a bowl, add water to make a thick "mixed powder," and add salt.

③Add the fresh shallots and mix.

④ Heat oil to medium temperature and fry the shallots from ③.