柿酢

「柿酢は体に良い！！」と本に書いていたので作ることにしました。仕込から写真を載せようと思っていましたが、取るのを忘れたので、今からです。作り方は実に簡単。期間も1か月程度です。柿の皮には酵母菌が付いているのでこれを利用して作るようですが、柿は洗ってヘタを取った方がカビなどを防げます。そうすると酵母菌も洗い流してしまうので、替りにドライイーストを少々入れて作っています。柿５ｋに対してイースト菌１０ｇ。これで５００ｃｃ分です。私は２０ｋと１０ｋを2つの樽に入れて作ることにしました。仕込から１０日振りに開けてみると結構、発酵が進みいい匂いです。柿を潰して、更に発酵を進めようと思いました。で、上手く作れそうなので、ブログに載せる気になりました。あと、１０日ほどおいて、絞ります。瓶に詰めて酢のにおいがして来れば（10日くらい）完成です。

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コメント: 7

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