漬物（らっきょうの塩漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Place a clean cloth on the bottom of the pot, add a storage container and water (not listed) and bring to a boil.
Sterilize by boiling for 5 minutes.
Remove and cover with kitchen paper to dry.

Put water in a pot and bring it to a boil.
Once boiling, heat for 30 seconds, turn off heat and cool.

Put the scallions in a bowl and remove the soil while changing the water several times.
Remove the scallions that are stuck at the roots and wash with water.
Cut off the base and tip of the rakkyo.
Wash the whole thing again.
Wash one by one under running water, remove the thin skin, and drain with a colander.
Wipe off moisture with kitchen paper and dry for 1-2 hours.

昆布を1cm幅に切る。
唐辛子を半分に切り、種を取り除く。

Put 3 coarse salt in a bowl and mix well.
Add kelp, shallots, and 2 to 1, cover, and soak in a cool, dark place for 10 days.
During pickling, open the lid once every 2 to 3 days to degas.

Put (A) in a bowl and mix.
Take out the amount to eat from step 5, add it to a bowl, and remove the salt in the refrigerator for 5-6 hours.
Drain the water, wipe off the water, and put it on a plate to complete.