キムチ（白菜のキムチ）｜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

Make a slit in the center of the core of the Chinese cabbage.
Tear it in two by hand.
Make a slit in the core of the torn Chinese cabbage, then tear it into two with your hands.
Wash the Chinese cabbage, cut into 4 equal parts.
Once drained, cut off the core.
Stack 3 sheets of Chinese cabbage on top of each other and cut into 4-5cm wide pieces.
Transfer to a colander.

Make a brine by mixing water (for salting) and salt in a container.
Put 1 into a zip bag.
Pour in the salt water.
Let some air in and close the zip bag.
Shake the zip bag up and down to spread the salt water all over.
After 30 seconds have passed, open the zip bag slightly and flatten the cabbage to remove the air inside.
Close the zip bag.
Place it on a bat and press it down with your hand over the zip bag to remove the air again.
Place the bat on top.
Put a weight on it.
Marinate for 1 hour.

Cut the apple in half, then peel and remove the core.
Divide into 8 equal parts.
Peel the ginger and cut it into 6 pieces.
After cutting the garlic in half, remove the garlic sprouts.
Add apples, ginger, garlic, and (A) to a mixer and mix.
Add the salted squid and mix again with the mixer.
Remove the mixer blade, add (B) and mix with a rubber spatula.

ニラを2～3cm幅で切る。

Remove weight 2.
Place the Chinese cabbage from Step 2 in a colander lined with bowls, and rinse with water, pressing down on the Chinese cabbage while collecting water (not listed).
Discard the water (not listed) once.
Repeat the same process and wash again.
Have a taste.

5を手でよく絞り、水抜きをする。
大きめのボウルに入れる。
4、3の順に入れてゴムベラで混ぜる。
素手で全体を混ぜる。

Discard the water in the zip bag used for salting and wipe it out.
Enter 6.
Close your mouth while letting out the air.
Place it in the refrigerator and let it marinate for a day.