The nuka pot has been producing many different types of nukazuke pickles. In this batch we have nasu (eggplant), kabu (turnip), and yamaimo (sticky mountain potato). With the eggplant to preserve the brilliant purple color you should rub the skin with myoban which keeps the color. We didn't do it this time and you can see the skin turned a bit brown.
As we start the summer, the pickle pot will get a workout.
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