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漬物（白菜漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Chinese cabbage : 1/4 (400g)
塩 : 大さじ1/2
顆粒コンソメ : 大さじ1/2

Time required

40minutes

Procedure

1) cut chinese cabbage 01:38
Cut off the core of the Chinese cabbage and cut it into 3 cm width.
2) 白菜の水分を出す 01:58
Put 1 and salt in a plastic bag, tie the mouth and shake well to mix well.
After kneading and the volume is reduced, flatten it out, put a bat on top, then a weight, and leave it for 15 to 30 minutes.
3) 漬ける 02:56
Put the Chinese cabbage from step 2 in a bowl filled with water (not listed) and wash off the salt from the surface of the cabbage.
Squeeze the water out of the Chinese cabbage, put it in a plastic bag together with the consommé granules, and rub it well.
Squeeze the air out of the bag, tie it up, and let it rest in the refrigerator for 1 hour to 1 day.

Point

・A simple pickled Chinese cabbage recipe using only consomme as a seasoning.
・The synergistic effect of glutamic acid, the umami component of Chinese cabbage, and inosinic acid, the umami component of consommé, makes it easier to feel the umami.
・If you like, you can add hawk claws.
・A cutting board may be used instead of a bat.
・PET bottles filled with water may be used instead of weights.
・The time required does not include the time to rest in the refrigerator.