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Vegetables from Niigata
Izekomi-na or yudekomi-na in Niigata and sunana-zuke in Fukui are named as salt-free greens pickles like Kiso's sunki, and are now hardly made. No account of how they are made was found, so this entry records only their names and their kinship with sunki.
A short entry: the sources we found record only what is said here about Izekomi-na / yudekomi-na and sunana-zuke itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sunki (salt-free turnip-leaf pickle), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Izekomi-na / yudekomi-na and sunana-zuke.
| greens (not named in the sources read) | |
| no salt |
Total time across the steps of Sunki (salt-free turnip-leaf pickle): 24 h
What changes: Starting material: red turnip leaves picked after the first frosts
Two or three frosts on the turnip fields in late October to November are said to matter; batches made too early fail [gi-sunki]. Output: frosted turnip leaves and stems.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Izekomi-na or yudekomi-na in Niigata and sunana-zuke in Fukui are named as salt-free greens pickles like Kiso's sunki, and are now hardly made. No account of how they are made was found, so this entry records only their names and their kinship with sunki.
These are among the very few Japanese pickles made with no salt at all, like sunki.
Every number is labelled with how it is known. How this atlas is made
