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漬物（白菜の甘酢漬け）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Chinese cabbage : 400g
れんこん : 150g
塩 : 小さじ2
(A)酢 : 大さじ1
(A)水 : 適量
(B)酢 : 大さじ1
(B)水 : 適量
唐辛子 : 1本
(C) Vinegar : 大さじ2
(C) sugar : 大さじ2
ごま油 : 大さじ2

Time required

15minutes

Procedure

1) prepare the cabbage 00:11
The Chinese cabbage is dried in the sun for several hours until the leaves curl up.
Cut off the root core and separate the core and leaves.
Cut the core lengthwise along the fiber, and cut the root finely.
Cut the leaves into 1 cm wide pieces.
put it in a bowl. Sprinkle with salt and leave for 5 minutes.
2) Preparing the lotus root 01:59
Combine (A) to make vinegar water.
Soak the lotus root in vinegar water to stop the color.
Slice it vertically, then shred it, put it back in the vinegar water and leave it for 2-3 minutes.
3) rub the cabbage 03:22
Rub 1 well with salt and squeeze out the water.
4) れんこんを湯通しする 04:00
2を水切りし、(B)を入れた鍋に入れて湯通しする。
ザルにあけ流水で冷まし、キッチンペーパーで表面の水分を軽く拭き取る。
5) finish 05:26
Remove the seeds from the chili peppers, cut into round slices with kitchen scissors, and put in a storage bag.
Add (C), 3, and 4 in that order and lightly knead.
When it's familiar, add sesame oil and lightly knead it, remove the air, close the storage bag, let it rest in the refrigerator for 2 to 3 hours, and put it on a plate to complete.

Point

・If you don't have lotus root, you can omit it.
・When blanching the lotus root, be careful not to let it boil.
・Blanching may not be necessary depending on the type of lotus root.
・Be careful not to add the sesame oil after the seasonings have blended in.
・If it is cold, it will keep for about 10 days.
・Time required for drying in the sun and resting in the refrigerator is not included.