#Vegetable dishes #Rice companion #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #作り置き

白菜漬け｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

お気に入りに追加

[Countryside Soba Kawahara] Cooking / Pickles

Number of Subscribers: 60.3万人
Number of View: 5,828.4万回
Number of Videos: 387本

Ingredients

0 : 0

Time required

10minutes

Procedure

1) do the preparation 00:11
Cut off the outer leaves of the Chinese cabbage.
Cut into 4 equal parts.
Make an incision at the base and gently open it with your hand.
Cut off the damaged part.
Dry for a few days in a well-ventilated shade.
2) pickle cabbage 02:51
Put a plastic bag over the barrel.
Salt only the roots.
Arrange from the end of the barrel.
Sprinkle the remaining salt over the top.
Cover with outer leaves.
Pour water over the top.
put weight on.
After half a day, switch the top and bottom of the Chinese cabbage and rub it lightly.
After letting it sit for a day, reduce the weight by half and pickle for 2-3 days.
After taking it out, wash it under running water to remove the salt.
Cut into 1 cm width and squeeze out the water.
Arrange on a plate and complete.

Point

・Cut off 5 to 6 outer leaves.
・If you cut only the vertical half of the stem with a kitchen knife and tear the rest by hand, the young leaves will not fall apart. Insert a knife into only the shaft of the halves and tear gently with your hands.
・Do not wash with water to prevent spoilage during pretreatment.
・Dry the outer leaves together in the shade.
・Because Chinese cabbage harvested from the field contains a lot of moisture, it is dried for 2-3 days. The ones purchased at the supermarket are dried for 1-2 days.
・By drying, the umami ingredients condense and the sweetness increases.
・Using a plastic bag makes it easier to soak in ・
・Aim for 3% salt for Chinese cabbage. A lot of it is easier to soak.
Do not sprinkle salt on the leaves.
・When arranging in barrels, arrange the shafts alternately so that there are no gaps.
・Place the outer leaves so that the axes alternate.
・Do not tie plastic bags.
・Put a weight that is twice the weight of the Chinese cabbage in the center.
・When the water rises, halve the weight to keep it fresh.
・The best time to eat is 3 to 4 days after pickling.
・It is easy to take out if you make a notch at the base.
・Fold 1/4 of the Chinese cabbage in half and divide the pickles into small portions. Squeeze the air out of the bag and store it in the refrigerator.
・Refrigerate for 1 week. For long-term storage, pickle twice.
・If you add kombu seaweed, chili peppers, and ginger when pickling twice, it will prevent spoilage.
・If you want to make it lighter, you can soak it in water.
- Finely chop the stem.
[Arrangement (apple)]
・Cut the peeled apples (appropriate amount) finely into the cut Chinese cabbage, add 3 to 4 pickled plums and mix. You can leave it as it is, but you can also add soy sauce and olive oil. Add toasted sesame seeds (appropriate amount) and mix.
[Arrangement (ginger)]
・Shred the ginger (appropriate amount) with the skin and put it in. Add salted kelp and mix.
[Arrangement (dried young sardines)]
・Add bonito flakes and dried young sardines to Chinese cabbage. Add roasted salt and sesame seeds.
[Arrangement (Sudachi)]
・Mix red pepper (1/2), squeezed sudachi (1/2), dried young sardines, and toasted sesame.
・The soaking time is not included in the required time.