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キムチ（白菜の白キムチ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chinese cabbage : 1/8 ball (300g)
(A) salt : 小さじ1
(A) dried bonito : 2g
(A) Umami seasoning : 6振り
(A) sugar : 小さじ2/3
(A) Eagle claw : 適量
ニンニク : 1片

Time required

10minutes

Procedure

1) prepare the cabbage 02:50
Cut off the core of the cabbage.
Turn the Chinese cabbage leaves upside down and hit them with the belly of a knife.
Slice it up and put it in a plastic bag.
2) prep the garlic 04:11
Peel the skin of the garlic.
3) pickle 04:18
Put (A) in 1.
2 and put it in.
Close the mouth of the plastic bag and rub it.
Tie the top of the plastic bag and soak for 1 hour.
4) 容器に入れる 06:48
容器に3を入れて完成。

Point

・Chinese cabbage white kimchi recipe that goes well with alcohol.
・By slicing the Chinese cabbage, the cross section becomes wider, making it easier for the seasoning to soak in.
・By adding umami seasonings, umami will come out and it will be delicious.
・Time to soak for 1 hour is not included in the required time.
・You can soak it for more than 1 hour.
・It will be more delicious if you eat it with chili oil.