どぼ漬づけ

noun

vegetables pickled in salted rice-bran paste with plenty of liquid

Kansai dialect term for a style of nukazuke (rice-bran pickles) that uses extra liquid, resulting in a wetter, more strongly fermented pickle. The name comes from the sound of liquid sloshing (どぶどぶ).

See also: どぶ漬け (どぶづけ)

• 大おお阪さかの祖そ母ぼが作つくるどぼ漬づけは、汁しる気けが多おおくてご飯はんが進すすむ。

  The dobodzuke my grandmother in Osaka makes has a lot of liquid and goes great with rice.

• どぼ漬づけは普ふ通つうのぬか漬づけより発はっ酵こうが進すすんでいて、酸さん味みが強つよい。

  Dobodzuke is more fermented than regular nukazuke and has a stronger sour taste.