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キムチ（キャベツと玉ねぎのキムチ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

cabbage : 1/2 ball
玉ねぎ : 1玉
人参 : 適量
小松菜 : 適量
切り干し大根 : 適量
塩(キャベツ用) : 小さじ1
塩(玉ねぎ用) : 小さじ2/3
梅干し : 4個
(A)味噌 : 大さじ2
(A)粉唐辛子 : 大さじ4
(A)おろしにんにく : 大さじ1
(A)はちみつ : 小さじ4

Time required

30minutes

Procedure

1) rub the ingredients with salt 02:30
Remove the core of the cabbage and cut into pieces.
Rub salt (for cabbage) into the bag, transfer to a plastic bag, and squeeze out the air while pushing.
Peel the onion, remove the core, and cut into 7-8 mm wide pieces.
Rub salt (for onions) into it, transfer it to another plastic bag, and squeeze out the air while pushing.
Cut the dried daikon radish into 1 cm wide pieces.
Shred the carrots and cut the komatsuna into bite-sized pieces.
Put the carrot and komatsuna in the cabbage bag and mix.
Put the dried daikon radish in the plastic bag of the onion and mix.
Let each stand for about 10 minutes.
2) キムチの素を作る 08:20
梅干しの種を取り除き、包丁で叩いてペースト状にする。
器に移し、(A)を加えてよく混ぜ合わせる。
3) 仕上げる 10:58
キャベツのポリ袋に2を半量入れ、よく混ぜ合わせる。
玉ねぎのポリ袋に2を適量入れ、よく混ぜ合わせる。
器に盛って完成。

Point

・You can also use green onions or Chinese chives instead of Japanese mustard spinach.
・Using a plastic bag will speed up the process of rubbing the salt into the vegetables.
・It is recommended to use Korean red pepper powder, which has a sweet and savory flavor and is mildly spicy.
・You can substitute powdered chili pepper with ichimi chili pepper, but it's a bit spicy, so adjust the amount.
・Kimchi base can be stored in the refrigerator for about a month, so you can make a large amount and use it for other vegetables.
・If you use vegetables with a lot of water, you can lightly drain the water after rubbing with salt.