漬け物（白菜のおかか醤油漬け）｜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

Cut the core of the Chinese cabbage and cut it into 4cm wide pieces.
Place in a colander and wash with water.
Gently wipe the water from the Chinese cabbage and place it in a zippered plastic bag.
Add salt (half of the amount), close the zippered plastic bag, and shake the bag to mix in the salt.
Add the remaining salt and repeat the process one more time.
Remove the air from the bag, close it, place it on a vat, weigh it down, and leave it for 1 hour.

Slice the garlic and remove the sprouts.
Remove seeds from chili pepper and cut into rounds.

Take out the Chinese cabbage from step 1, squeeze it with your hands, drain the water well, and put it in a bowl.

Put (A) into a pot and heat over medium heat.
When it boils, add (B) and heat, then turn off the heat before it boils.
Add 2.

Mix 3 with 4, add bonito flakes and white sesame seeds, and mix well.
Place in a zippered plastic bag.
After gently kneading it, remove the air, squeeze the opening, and tie it with a rubber band.
Marinate in the refrigerator for 1 hour.

Remove step 5 from the refrigerator and transfer to a storage container.