発酵日記 - ぬか漬け・味噌・麹・梅酒・梅干し・漬物の記録

Pickled plums, plum wine, fermented rice bran pickles, miso, salted rice malt, pickled shallots, dried persimmons, pancetta.

This is a diary documenting seasonal crafts, from preparation to completion, following the instructions. No registration or login is required.

■ View Instructions
- 67 items. Ingredients and quantities, what to do on the first day, daily schedule, and storage methods are all on one page.
- Important points regarding salt content, temperature, etc., are summarized separately as "Safety Guidelines."
- Quantities and days are guidelines based on materials from the Ministry of Agriculture, Forestry and Fisheries, the Ministry of Health, Labour and Welfare, and NHK's "Today's Cooking." You can access the original pages from "References" on each page.
- You can search by seasonal ingredients. You can filter by Japanese, Western, or Asian style.

■ Once you've started, just wait for notifications.
- Enter the starting date and quantities, and the subsequent schedule will be determined.
- Notifications will be sent on the morning of each work day, such as "Check if the plum vinegar has risen" or "Drying in the sun."
- Today's tasks are listed on the home screen, and you can check them off when completed.
- Tasks that need to be postponed due to rain will appear as "Almost done."

■ Records for each jar
- Items being prepared are listed by jar, and you can see at a glance which day it is.
- You can leave photos and notes.
- Once finished, you can write "This is what I'll do next year," and it will appear when the next season approaches.

■ Things you can make (partial list):
Pickled plums / Plum wine / Plum syrup / Crunchy pickled plums / Pickled shallots / Red pickled ginger / Red shiso juice / Yukari (perilla seasoning) / Shibazuke (pickled eggplant) / Pickles / Strawberry jam / Marmalade / Dried persimmons / Yuzu pepper / Candied chestnuts / Dried sweet potatoes / Takuan (pickled daikon radish) / Pickled Chinese cabbage / Senmaizuke (thinly sliced ​​pickled turnips) / Kakuteki (radish kimchi) / Miso / Black beans / Stollen / Salted lemon / Nukazuke (fermented rice bran pickles) / Shio Koji (salted rice malt) / Shoyu Koji (soy sauce rice malt) / Amazake (sweet rice drink) / Natto (fermented soybeans) / Kimchi / Yogurt / Sauerkraut / Pancetta / Bacon, etc.

■ Precautions
・Do not eat if the smell or appearance is unusual. If you are feeling unwell, do not eat and consult a doctor.
・When making fruit wine at home, use alcohol with an alcohol content of 20% or higher and only make enough for your own consumption (you cannot sell it or pickle grapes).
・This includes instructions on how to make alcohol, so it is intended for people 18 years of age or older.

Records and photos will only be saved on your smartphone.