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キムチ（白菜のキムチ）｜夕方食堂さんのレシピ書き起こし

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Evening cafeteria

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Ingredients

Chinese cabbage : 1/4 ball
ニラ : 4本
長ネギ : 5㎝
塩 : 大さじ5
(A) Korean chili powder : 大さじ2
(A) Korean coarse ground red pepper : 大さじ2
(A) Dashi pack : 1袋
(A) Salted rice malt : 大さじ1と1/2
(A) sugar : 大さじ2
生姜 : 1片
にんにく : 6片
りんご : 1/4個
昆布 : 5㎝

Time required

30minutes

Procedure

1) make preparations 00:35
Cut off the dirty part of the root of the Chinese cabbage.
Rub salt between the Chinese cabbage leaves, place in a plastic bag, and rub for 2-3 minutes.
Close the plastic bag and leave it for 15 minutes.
2) cut material 01:45
Cut the leek into bite-sized pieces.
Slice the leek diagonally.
3) making kimchi paste 02:14
Grate the garlic, ginger, and apple and place in a container.
Add (A) and mix.
4) 仕上げる 04:24
1の白菜を水洗いして水気を絞る。
白菜の葉の間に3を塗り、ニラと長ネギを挟んでいく。
白菜の外側にも3を塗り、ポリ袋に入れる。
昆布をハサミで細長く切って加える。
ポリ袋の空気を抜いて口を閉じ、冷蔵庫で2時間寝かせる。
白菜の芯を切り落とし、食べやすい大きさに切ったら完成。

Point

・By rubbing the Chinese cabbage with salt, the water content of the Chinese cabbage can be removed.
・The root part of the leek is easier to eat if you cut it into strips.
・Use the dashi pack by tearing the bag and taking out the contents.
・It is a good idea to wear gloves when applying kimchi paste to Chinese cabbage to prevent your hands from getting rough.
・The time required for resting in the refrigerator is not included.