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漬物（たくあん）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

Japanese white radish : One
塩 : 適量
(A) Rice vinegar : 適量
(A) sugar : 適量
(A) Light soy sauce : 適量
(A) Yuzu Peel : 1g
Cut kelp : 8g
唐辛子 : 1本

Time required

15minutes

Procedure

1) Prepare the radish 01:08
Wash the radish leaves and the base of the leaves.
Wipe off moisture with kitchen paper.
cut off the tip.
Cut the daikon radish into 3 equal parts with a knife.
Peel off the skin along the boundary between the fruit and the skin.
Cut in half lengthwise.
Place in a large bowl.
Add salt and rub in.
Put it in the bag and rub it.
Place the daikon radish cut side down on the tray.
Squeeze out the air, put a lid on it and put a weight on it.
Place in refrigerator for 3 days.
Drain and wash.
Wipe off moisture with kitchen paper.
2) make seasoning 08:25
Wash the cut kombu and wipe off the water with kitchen paper.
Put the radishes in the bag.
Put (A) in a bowl and mix.
Add cut kelp and red pepper.
3) pickle 09:27
Put 2 in the bag containing the radish.
Spread the cut kombu all over.
Squeeze out the air, put a lid on it and put a weight on it.
Place in refrigerator for 3 days.
4) 仕上げる 10:13
たくあんを袋から取り出す。
水分を拭き取る。
切って完成。

Point

• The amount of salt is 5% of the total weight of the peeled radish.
・The amount of rice vinegar is 8% of the total weight of peeled radish.
• The amount of sugar is 5% of the total weight of the peeled radish.
・The amount of light soy sauce is 1% of the total weight of peeled radish.
・Use different cutting boards or use different cutting boards.
・If the radish grows straight, it has less spiciness.
・By rubbing salt into the daikon radish, it becomes easier to absorb the flavor and keep longer.
・The time required does not include the time spent in the refrigerator.