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漬物（きゅうりの1本漬け）｜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

きゅうり : 3本(269g)
にんにく : 1/2片
塩 : 4g
(A)Round red pepper : 適量
(A) Umami seasoning : 2振り
(A) Sesame oil : 小さじ1/2

Time required

10minutes

Procedure

1) prepare the cucumber 00:15
Cut off both ends of the cucumber.
Wash the cucumber with water, and peel off the skin thinly in 3-4 places with a peeler.
2) pickle the cucumber 02:28
Put 1 in the storage bag.
Thinly slice the garlic and put it in a storage bag.
Put salt in the storage bag and rub the cucumbers with salt.
After adding (A) and letting it soak in, remove the air, put a weight on it, and store it in the refrigerator for 12 hours.
3) Arrangement 05:15
Finish by piercing the cucumber with chopsticks.

Point

・Since summer cucumbers have little bitterness and harshness, there is no need to do this, but you can remove the scum by rubbing the cut edges of the cucumbers together.
• Use a scale that measures to one decimal place to measure salt.
・The amount of salt is calculated by multiplying the amount of cucumber by 1.5%.
- Pickled cucumbers can be stored in the refrigerator for 3 days.
・When pickling the cucumbers, turn them over several times during the process so that they are evenly pickled.
・When slicing cucumbers, cut them thickly so that you can enjoy the texture.
・The soaking time is not included in the required time.