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浅漬け（キャベツの浅漬け）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

(A) Eggplant : 2本
(A) Carrot : 3-4cm
(A) Cucumber : 1本
(A) Japanese ginger : 3個
(A) Cabbage : 1/2個
(A) Ginger : 1 piece
切り昆布 : 3g
green pepper : 1 piece
唐辛子 : 1個
salt : 1.2-2% of material weight
umami seasoning : a little

Time required

10minutes

Procedure

1) prepare the material 00:23
Wash (A) in a bowl filled with water (not listed).
Remove (A) from the bowl and drain.
2) 材料を切る 00:46
Cut myoga into strips and add to a bowl filled with water (not listed).
Cut the cabbage into bite-sized pieces and put them in a storage bag.
Cut off the ends of the cucumber and cut into 5 mm thick pieces and put them in a storage bag.
Cut off the stem of the eggplant and cut it into 5 mm thick pieces and put them in a storage bag.
Cut the carrots into 5 mm thick strips and put them in a storage bag.
Remove the seeds from the chili peppers, cut into rounds, and place in a storage bag.
Remove the seeds from the bell peppers, cut them into small pieces and put them in a bag.
Raise the myoga to a colander and put it in a storage bag.
3) 仕上げる 08:24
Weigh the vegetables in the storage bag from step 2 and add salt to the storage bag for the weight of the ingredients.
Add cut kelp and umami seasoning to the storage bag.
Remove the air from the top of the storage bag and tightly close the mouth of the storage bag.
Chill in the refrigerator to complete.

Point

・Materials that can be used in a refrigerator can be used.
・After washing the ingredients, drain them well.
・You can cut myoga into round slices.
・If you don't like the core of cabbage, chop it.
・When using carrots for coloring, use about 1/3 of the total amount.
・It is good to put it in the refrigerator for 2 to 3 hours or half a day.
・The amount of salt is a light amount.
・Because lightly pickled vegetables are prone to bacterial growth, make as much as you can eat in 2 to 3 days and use chopsticks instead of touching them with your hands.