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漬物（白菜の漬物）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Chinese cabbage : 1/4 (800g)
(A) salt : 小さじ1
(A) sugar : 小さじ1
(B) Salted kelp : 10g
(B) Vinegar : 大さじ2
(B) sugar : 小さじ2
(B) Shirodashi : 大さじ1

Time required

35minutes

Procedure

1) prepare the cabbage 00:38
Cut off the core of the cabbage diagonally.
Divide into 2-3 pieces and cut into pieces about the length of your little finger.
Avoid the leaves and finely chop the rest.
Finely chop the leaves.
Wash and spin in a salad spinner to drain.
Wipe out the salad spinner.
2) rub the cabbage with salt 02:59
Place the drained Chinese cabbage into the salad spinner container.
Add (A) and knead.
Leave for 10 minutes to remove excess water.
3) make sauce 03:45
Put (B) in a container and mix.
4) 漬ける 04:51
2の水分をキッチンペーパーで絞って3に入れる。
全体を混ぜる。
ボウルを被せて重しを乗せ、15分置く。
お皿に盛り付けて完成。

Point

・The amount is for two people.
・Since the weight of Chinese cabbage varies depending on the season, it is better to use it after weighing it.
・If you cut the Chinese cabbage so that the fibers are cut off, the umami will come out more easily, and if you cut it along the fibers, the texture will be better.
・By rubbing the Chinese cabbage with salt and sugar, excess moisture can be removed.