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漬物（かぶの浅漬け）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

turnip : 2 pieces
(A) Sugar : 小さじ2
(A) Salt : 小さじ1/2
(B) Vinegar : 大さじ1
(B) Dashi base : 小さじ1
(B)Kombucha : 小さじ1
(B)White sesame : 小さじ2

Time required

20minutes

Procedure

1) cut 01:47
Thoroughly wash the turnips, including the leaves, and wipe off the moisture.
Cut off about 5mm below the base of the leaf.
Peel the skin from the fruit and cut into thin slices, cutting through the fibers.
Cut the leaf part into 3cm wide pieces.
2) bring out moisture 04:19
Place the turnip seeds and leaves in a zip bag and add (A).
After closing the zip bag while letting air in, shake it to mix (A) into the bag.
Open the zip bag to let out the air, then rub it in with your hands from the top of the zip bag for 30 seconds.
Suck out the air again, close the zip bag and leave it for 10 minutes.
3) season it 08:30
Open the zip bag, squeeze out the water from the turnips and place them in a bowl.
After mixing (B), knead the mixture with your hands until it is completely absorbed.

Point

・Turnip skin can be reused for stir-fry.
・Rice vinegar is used, but grain vinegar can be substituted.
-During step 1, do not use the base of the leaves as soil tends to collect there.
・Adding kombucha and dashi stock makes it delicious.
・If stored in the refrigerator, it will last for 2 to 3 days.