#GoldenApron23Week 4 challenge ingredient: peachI got these peaches from my roommate’s family and this is my first try to eat peach. After this I still don’t think I like it lol

I made compote with the loquats that grow in abundance in our garden.I have a batch that is several times more than shown in the photo.It's easier to remove the scum if you add enough wine to cover the fruit.The final amount was about 60% of the original weight of the loquats. You can calculate how much sugar to use based on that. Recipe by Hiro358.

Once when I thought making grapefruit vinegar was too much work, I tried putting grapefruit in pomegranate drinking vinegar, and it was delicious. The pink and yellow color combination is so pretty too. (Translator's note: grapefruit drinking vinegar is grapefruit combined with vinegar and sugar.) Recipe by Otsumami

Unripe grapes are sour and make a very special mild vinegar substitute called verjus.The bottom grapes on a cluster of red or white grapes are the last to ripen, and one and the same cluster quite often holds sweet grapes on top and sour grapes on the bottom.You can press these sour grapes into grape juice. You can make a wonderful vinegar substitute with this tart, sour, grape juice. We use it to make Dijon mustard.To buy sour grapes in the store, taste the bottom grape, buy the cluster, and separate the sour grapes from the sweet ones, usually a dozen or so. You can also ask your friendly farmers market seller to bring you 2 pounds of unripe grapes to make a pint of verjus.

Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki

My work canteen had 'Karaage with Youlinji' the other day and I wanted to recreate it at home. I think the work canteen used pre-made Youlinji sauce.You can buy Kara-age chicken at a shop and start with Step 5.This sauce is good for vegetables such as bean sprouts, Chinese garlic chives and aubergine.If you like a strong sauce increase the amount of soy sauce, ginger and garlic for the preparation of the chicken.Mix the chicken and marinade with your hand and the chicken will absorb the marinade better. Recipe by Nagoman

I bought some really fresh cucumbers, so I thought up this recipe.This is good with ground sesame seeds, but by using toasted whole sesame seeds, you can enjoy the fresh taste of the cucumber. The fragrant nuttiness of the sesame seeds fills your mouth as you chew the rough bits of cucumber. Fellow COOKPAD user "youichie" reminded me that this tastes better if you let it rest for a while to let the flavors meld. Also, user "riebel's" comment made me think of this: the sesame vinegar gets watered down by the moisture in the cucumber to the point where you can drink it up, but if you're in a situation where that would be rather impolite, reserve the sesame seeds and scatter on the cucumber just before serving to prevent it from going to waste. Recipe by ochikeron

Half a liter, ( one pint), of Jasmine rice vinegar is made by mixing rice wine with perfectly cooked cold Jasmine rice and put together in a fermenter pot with an airlock. Here is the simple recipe. Great way to use up leftover rice. Plastic food grade fermenting pots with lids are available on the internet for $7. Airlocks are $1.October 24 update: this year’s rice vinegar failed: the airlock dried out, tiny flies, called scooters, who love vinegar, crawled in and laid eggs in the vinegar. The eggs turned to maggots, spoiled the vinegar. This is my second batch in a ceramic fermentation pot with waterlock, I only use in winter when there are no flies..#GlobalApron

This year, for the first time, I created dishes using pickled cherry blossoms. Since I wanted to make my own, I had my mother teach me.Use cherry blossoms that have blossomed 50 to 70 percent. If they are fully blossomed, the petals will come off. The ingredient amounts are approximate. Start with a layer of salt, alternate with the petals, and finish with the salt in the end. Once the cherry blossoms are salt-packed in the jar, fill it with enough plum vinegar to cover. For 1 jam jar. Recipe by Kazapi-

I wanted to eat Youlinchi, but skipped the deep-frying step and using a sauce I already had prepared.It's simple and difficult to mess up.The recipe uses a lot of vinegar. Adjust according to taste. It's so simple, so I don't have any hints. Recipe by Mikikoshi

This is a staple in our house. When preparing a batch of sushi rice, use 80 ml of rice vinegar, 2-3 tablespoons of sugar and 1 teaspoon of salt for 3 rice cooker cups of rice (480 ml), and it will have just the right amount of sweetness.If you dissolve the sugar while heating the vinegar, the vinegar flavor will dissipate and become weak, so let the sugar dissolve naturally.The vinegar sauce is not that sweet. Adjust the amount of sugar to taste.To reduce the salt, use 1 teaspoon for 80 ml of vinegar. Recipe by Yuuyuu0221

Needed a way to use my basil from the garden. So I looked up how to make dressing. I made this. Isn't done yet.