- Red potato root10kg
- Remove leaves from the potato root and clean.
- Place plastic sheeting on large lid, add red potato roots and salt.
- Wrap in plastic and place weight on top. Leave overnight.
- Once the roots are tender, place in large pickling pot and pour vinegar on top. Add weight on. A black liquid will rise to the top, which should be skimmed. After 10 days the liquid should become red. Takeout the root and cut into 3-4 cm bite size pieces.
※ Once it has all turned red, switch to keeping in the fridge. The color will keep better. (Left outside it will go black)
Information provided by : Kumamoto prefecture village building association