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

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.

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.

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.

たくあんを袋から取り出す。
水分を拭き取る。
切って完成。