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漬物（白菜とにんじんの酢漬け）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Chinese cabbage : 800g
にんじん : 60g
塩 : 大さじ1/2
(A) Vinegar : 4 tbsp (60cc)
(A) Sweetener : 大さじ2
(A) lemon juice : 少々

Time required

15minutes

Procedure

1) prepare the vegetables 01:13
Remove the core of the Chinese cabbage, wash it and cut it into strips along the fibers.
Put the cabbage in the bag.
Cut carrots into strips.
Put the carrots in the bag.
Add salt and knead.
Let stand for 30 minutes or more.
2) mix the seasonings 03:42
Put (A) in a container and mix.
3) pickle 05:04
Squeeze the water out of 1 Chinese cabbage and carrots.
Drain in a colander.
2 and mix.
Cover with plastic wrap and place in the refrigerator for 1 hour.
4) 盛り付ける 08:49
保存瓶に入れる。
お皿に盛って完成。

Point

・Recipe of pickled Chinese cabbage and carrots perfect for chopstick rest.
・The sweetener may be replaced with sugar, brown sugar, oligosaccharide, or the like.
・You can use yuzu juice instead of lemon juice.
・You can arrange it later by adding salted kelp, tuna, ponzu sauce, etc.
・Use the white part of Chinese cabbage.
・If the Chinese cabbage is long, you can cut it in half.
・Time required for process 1 for 30 minutes or more and time for process 3 for 1 hour are not included in the required time.
・The ideal soaking time for step 3 is 5 hours or longer. It will be even more delicious if you pickle it for half a day to two days.
・It can be stored in the refrigerator for about a week.