Traditional Chinese mustard pickles! Chinese mustard pickles of lactic fermentation really rare now! Of course it is additive-free.

Chinese mustard pickles of the lactic fermentation

Rakuten Super Points
Buy it and earn 7 Points!! Details
$ 7.09 (¥ 760)
Actual price may vary according to exchange rates.
Payment will be charged in yen
4.52 out of 5 stars
The quantity you chose exceeds the quantity available.
Please select a valid quantity.
Please select options before adding to cart.
This page is a simplified version of an original Japanese page.
See the original page
高菜漬け 高菜漬け

Completely additive-free! Old fashionedChinese mustard pickles of the lactic fermentation
Now really so unusual " It is a fermented pickles.
Difference of ordinary pickled, rather there is sour. Are familiar with the taste of the food additives please do not purchase.

購入 すごい!

[Grew up in 1-Mt. ASO strictly takana]
Mount Aso in Kumamoto, ash-laden
Soil and harsh winter ending in the snow and Frost was struck by a
They will grow. Therefore, very soft raw and eat
Even if it is delicious. Fold in hand a book during the harvest
While harvested, so in the ASO district takana.
That the sourced work also called "Kana folding".
Because of leaf mustard grown in the strict quality
Such as a material has established a name.

[2・120 day over the ripening fermented]
Mustard leaves are 漬け込ま in the traditional method.
Fillets across more than 120 days by vegetable milks.
By the fermentation aged. In General and "Pickles"
Produced by fermentation acid method is called.
醸しだし exquisite flavor and umami flavor, like
Feel of dying that much deliciousness
Is for you.

[Do not use additives-3]
Macerate for a long time that aging process is caramelized to finish
Move up. And never use coloring.
I'm. This natural finished caramelized delicious baromer.
Is data. Also, marinated raw salt and soy sauce
Strengths with very simple one. Chemical seasonings
Is no use whatsoever. That ripen to taste
The is a good natural umami comes from. Originally immersed.
Let ripen ones are without additives
Good taste is.

購入 原材料 お客様の声

Click here for other the lactic acid fermentation of pickled frequently asked questions

レビューを書くとプレゼントがもらえます! We will present the Kishu binchotan charcoal to enjoy writing reviews after using the product.
* Shopping basket on ' wrote a review presents GET ' of writing a review please choose ^ ^

Note ) mail flight-only product is this product. Cannot be given time and cash on delivery. Also, additional shipping become necessary when you purchase shipped with other products. Your understanding.

Cash on delivery, given time is available ASO takana Zuke electric car is here. It is.
* Note, this product is the mail flights-only products. Prices are always added 120 Yen shipping. In order this product if cash on delivery is not possible. Also specify the delivery date is not possible. Please kindly.

Aged at least 120 days and made pickle store old fashioned, 100% without any additives in the domestic raw materials Pickled leaf mustard
Culmination of the sophisticated technology of old-fashioned pickles shop here.

Contents Lactic acid fermentation pickled (150 g x 2 bags)
Shelf life expiration date 5 Months * after opening early to breakfast.
How to save Please store in a high temperature and high humidity
Raw materials Takana (made in Kumamoto Prefecture), soy sauce (from Kumamoto Prefecture ), salt (made in Nagasaki prefecture)
This product is a mail-only flight products. Not specifying the time and cash on delivery. Please note that.
-Be treated like mail, will be posting directly to your post.
-Cash on delivery is not available to.
-Specify the shipping, specified time between is not.

Pickle's shop featured products



Pickled-frequently asked questions
( Q1 ) pickled fermented food is what?
(A1) Yes. Originally it was a vegetable food. Rice bran and salt ( or salt only ) in was with marinated vegetables, it is ripening fermented pickles. At present not aged fermented by development of refrigeration technology and additives pickle has become mainstream.

(Q2) why not use additives?
(A2) is without scientific condiment or sweeteners, artificial coloring can make delicious pickles is kinda sour ( ). There is also no need ripening fermented pickles are originally saved the addition of preservatives.

( Q3 ) why be sour?
(A3) of our products is most associated with ripening fermented. It is sugar stimulates lactic acid bacteria fermentation, located inside takana it fermented into acid.

( Q4 ) it is brownish in color?
(A4) it is the change in color with the maturation. Also called a Maillard reaction. It is this caramelized just a barometer of taste.

( Q5 ) of ordinary karashi mustard leaves are like this is good?
(A5) so not familiar with fermented foods, people accustomed to the taste of the food additives is not much Street in front. However, I think that it was easy to eat in lactic acid fermentation of pickled. If you are interested come on-site and you want this!.

Pickled-rarely asked questions
( Q1 ) is no worry about radiation?
(A1) no worries at all. All made from raw materials of Kyushu.

(Q2) or is disinfected with sodium hypochlorite?
(A2) does not. Takana pickles fresh, not the how. ( acidity ) pH 3 ~ 4 degree so even without disinfectant against bad bacteria and germs have strong antibacterial properties.

( Q3 ) is this pickled fermented with lactic acid bacteria do?
(A4) Yes, it is. Completed as a lactic acid fermentation of old-fashioned pickled fermented by lactic acid bacteria plant. It is kinds of various lactic acid bacteria and ラクトバチルスプランタラム fungi, has made many lactic acid bacteria Enterococcus Fenris, ペディオコッカス ペントサセウス fungi and bacterium gluconobacter メセンテロイデス etc.

( Q5 ) vegetable lactic acid bacteria to the body good and true??
(A5) is true which also may vary. Said is now often made scientific validation and, or with immune activation effect, improvement of constipation in a reduction of pollen allergy and Atopic Disease relief effects.

[Request] [Newest] Pickles: [Shipping business] [Cheap] [Hot deals] [TV show] [Father's day] [Mother's day] [Vegetable] [Gifts] [Delivery] [Pickles] [Sweets] [Respect for the aged day] [Homemade] [Translation is: [Pickles] [Granny] [Hara] [Fresh] [Locally] [Cheap] [Country] [Rural] [Old] [Fermented] [Lactobacillus] [Lactic acid fermentation: [ラクトバチルスブレビス] [Labelle] [R1] [nk] cells [Natural killer cells] [Diet] [Bifidobacteria] [Helper T cells] [Frumpy] Rice bran: [Gift] [Gifts] [Delivery] [Giveaway] [Sale] [Sale] [Set] [Yeast]

Latest Product Reviews (85) Translating... Translate Product Reviews

Posted by よっ*****, 2014/09/16 15:47:04
Posted by まい********, 2014/09/15 08:57:50
美味しいし、歯ごたえもあるけど… 量が少ないかな~ 葉っぱでおにぎりを包みたかったけど 大きい葉っぱじゃなかったのでできませんでした
Posted by yo*****, 2014/09/13 06:47:12
以前より、酸っぱいお漬物が好きでした。 この乳酸発酵の高菜漬けを知って衝動買いしました。 さわやかな酸っぱさと後味がくせになりそうです。
Posted by AL*********, 2014/09/05 23:48:04
とっても美味しい!! 後ひく美味しさ!! 無くなったらまた購入します!
Posted by ch**********, 2014/09/05 22:00:00
ちょうど一年前に亡くなった祖母が、生前私の幼少時代に作っていたものと、本当に味が似ていました。 とても懐かしく、それでいて優しいお味に涙が出そうになりました。 やはり、無添加の高菜はほんとうに美味しいですね。なかなかこのお味の高菜には出会えなかったので、大変嬉しく思いました。 海外在住で、どうしても高菜が食べたくなり転送業者を通じて購入させて頂きました。妊娠中ですので、なるべく国産の無添加の物を食べるようにしています。このお漬物は、日本一だと思いました!!リピ確定です。海外へ直接発送して頂けたら、もっと嬉しいです。
Posted by まん**********, 2014/09/05 11:58:39
乳酸発酵と無添加にひかれて購入しました。 安心して食べれます。 受注番号285896-20140901-0824517313
Posted by にゃ***, 2014/09/04 07:00:20
食べた時に小さい頃に食べた懐かしい味を思い出しました。 今までは買った物を当たり前のように美味しいと思って食べていましたが、 本物の美味しさを思い出しました。 発酵のおかけでしょうか、食べるとお通じが良くなりスッキリ快調でした。 またヌカ床と一緒に購入させていただきたいと思います。
Posted by しま***, 2014/08/25 07:09:36
Posted by 医女***, 2014/08/18 16:25:47
Posted by こぺ********, 2014/08/15 23:37:20
スーパーで売っている漬物は、毒だらけで全滅の昨今、このような無添加お漬物をメール便にて自宅まで届けて頂ける境遇に大変感謝しております。 どうも、ありがとうございました。

Recently Viewed Products


Not available for Overseas shipping

This product cannot be shipped to Us United States from the store.

Please contact the store for further information.