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漬物（白菜漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

白菜 : 1/4個(約640g)
塩 : 小さじ1/2
唐辛子 : 1本
酢 : 大さじ1
(A) sugar : 小さじ1/2
(A) Chicken bone soup base : 小さじ1/2
(A) Salted kelp : 15g
(A) Sesame oil : 小さじ1
(A) white sesame : 小さじ2

Time required

45minutes

Procedure

1) drain water from cabbage 01:39
Cut off the core part of the Chinese cabbage and wash it with water one by one.
Lightly drain the water and cut into 4 cm wide pieces.
Transfer to a bowl, sprinkle with salt and mix.
Transfer to a zip bag, add air, close the lid and shake.
Remove the air, flatten it, put a weight on it with a bat, and leave it for about 30 minutes.
2) cut chili pepper 04:14
Cut in half with kitchen scissors.
Take out the seeds inside.
Cut into rings with kitchen scissors.
3) pickle cabbage 04:43
Squeeze the water from 1 and transfer to a bowl.
Heat the vinegar in the microwave at 600w for 20 seconds and add it while it is still hot.
Add 2 and (A) and mix well.
Transfer to the zip bag used in step 1, lightly knead, remove the air, secure with a rubber band, and refrigerate for 5 hours to complete.

Point

・Easy to make with a zip bag.
・5 hours of soaking in the refrigerator is not included in the required time.
・Salt kelp and chicken bone soup base become the base of umami.
・You can omit the chili if you like.
・In the video, an L size zip bag is used.
・Squeeze the core of the Chinese cabbage between your hands so as not to break it.
・Using rice vinegar gives a mellow taste, while using grain vinegar gives a refreshing taste.
・The storage period is 1 to 2 days.