دستورهای کنسرو و نگهداری ژاپنی: راه‌های سریع و آسان برای کنسرو و نگهداری مواد اولیه ژاپنی

Preserving and canning vegetables and fruits not only lets you enjoy them out of season but also has several health benefits. Canned vegetables give you access to essential minerals, poly nutrients, and vitamins. Typically, sauerkraut, pickles, miso, etc., are preserved and canned. Preserving actually increases health benefits by augmenting nutrients like vitamin B12, folic acid, riboflavin, nicotinic acid, thiamine. These foods also include probiotics or friendly bacteria similar to helpful microorganisms that are present in our gut. Therefore, to get you healthier and make you enjoy life at its best, we have compiled this book with 25 canning recipes. Introduction Recipe 1 - Japanese-style Pickled Cucumber (Sunomono) Recipe 2 - Spicy Dill Pickles Recipe 3 - Mustard Pickles Recipe 4 - Dried Shredded Daikon Recipe 5 - Cured Salmon Gravlax Recipe 6 - Black Cod or Salmon Kasu-zuke Recipe 7 - Quick-Pickled Baby Turnips Recipe 8 - Sweet and Sour Pickled Green Beans Recipe 9 - Turmeric-Dill Cucumbers Recipe 10 - Sambal Pickles Recipe 11 - Quick Vegetable Pickle Recipe 12 - Pickles Cherries Recipe 13 - Spicy Japanese Daikon Pickles (Tsukemono) Recipe 14 - Perilla Leaf Pickles Recipe 15 - Homemade Pickled Ginger (Gari) Recipe 16 - Pickled Shishito Peppers Recipe 17 - Loquat Jam Recipe 18 - Canning Ratatouille Recipe 19 - Persimmon Jam Recipe 20 - Carrot Shoyuzuke (Soy Sauce Pickles) Recipe 21 - Quince Jam Recipe 22 - Canning Pears Recipe 23 - Canning Lemon to make Lemon Syrup Recipe 24 - Pickled Hakurei Turnips Recipe 25 - Sakura Strawberry Jam Conclusion About the Author Appendices