白菜の漬物 Pickled Chinese cabbage

白菜の漬物です。
浅漬けが好きな人もいますが、やっぱり古漬けになってすっぱいのがおいしいな～。
黄色い部分が透き通ってくるくらいのが好きです。
しっかり乳酸菌が生きているから、酸っぱくなるのだしね。

Pickled Chinise cabbage. 
Some people prefer Asazuke(pickled with short preparation time ),
but I think  sour-turned Furuzuke is much more delicious!
Especially, the yellowish part of the cabbage come thin and clear.

It is because the lactic acid bacteria  keep alive and work well.

真冬の白菜畑。
寒さで葉っぱがよれよれですが、中味はしっかりおいしいんですよね。

The Chinese cabbage field in winter.
The surface leaves are withered up by cold,
but inside, it's filled with the fresh leaves.