冷や汁（夏野菜とツナ缶の冷や汁）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
#Korean cuisine
#Vegetable dishes
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#作り置き
キムチ（韓国産唐辛子の白菜キムチ）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- Chinese cabbage : 1kg
- 粗塩 : 30g
- (A) Grated apple : 60g
- (A) grated garlic : 10g
- (A) grated ginger : 10g
- (A) Dashi powder : 小さじ2
- (A) Chili powder : 25g
- (A) Salted squid : 25g
- (A) lemon juice : 10g
- ネギ : 20g
Time required
10minutes
Procedure
-
1)
prepare the cabbage
00:00
Cut the cabbage into bite-size pieces.
Place in a bowl, sprinkle with coarse salt, and mix.
Put a plate on top of it and put a weight on it and let it sit for a few hours.
Squeeze out the water. -
2)
mix the seasonings
01:05
Put (A) in a container and mix.
-
3)
mix
01:44
Put 2 into 1 and mix.
Cut the spring onion with scissors and mix. -
4)
発酵させる
02:21
3にラップを被せる。
室温で3時間ほど置いて発酵させて完成。
Point
・Powder red pepper is made in Korea.
・The amount of coarse salt should be 3% of the weight of Chinese cabbage.
・The time spent for several hours in step 1 is not included in the required time.
・The time required for fermenting at room temperature for about 3 hours in step 4 is not included.
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