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漬物（米のとぎ汁の漬物）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

米のとぎ汁 : 400ml
塩 : 大さじ1
水 : 100ml
だし昆布 : 1枚(10～20g)
Chinese cabbage : 1/8 piece
きゅうり : 3本
人参 : 1/3本
玉ねぎ : 1個
にんにく : 1片

Time required

20minutes

Procedure

1) prepare the material 00:43
Put the rice water and salt in a bowl and dissolve.
Add water and dashi kombu to a pot to soften.
2) 野菜を切る 01:41
Cut vegetables into bite-sized pieces.
Crush the garlic.
3) 漬け汁を作る 03:01
1の鍋の昆布がふやけたら極弱火にかける。
周りが沸々してきたら火を止め、にんにくを加え2～3分置く。
1の米のとぎ汁を加えて混ぜ、昆布を取り出す。
4) 漬ける 03:40
容器に2と3、食べやすい大きさに切った昆布を入れ、水面にラップをして蓋をする。
1日冷蔵庫で漬けたら完成。

Point

・Use the juice from washing the rice for the second time.
・If you don't like garlic, you can omit it.
・You can use leafy vegetables and other vegetables that you like, but vegetables that should be cooked without harshness or cooked should be pickled after processing.
・If you add onions, the aroma will come out.
・You can use a zip bag for the pickling container.
・Time required for soaking in the refrigerator is not included.
・Lightly pickled in the refrigerator for a day, and a sour taste begins to appear in a week.
・Can be stored for 2 weeks.
・In the video, it is recommended to soak for 3 days.