漬物（塩白菜漬け）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Wash the Chinese cabbage and squeeze out the water.
Cut in half and cut into large pieces.
Put the Chinese cabbage and salt in a bag, and rub the top of the bag to coat it all over.
Place it on top of the bat and stack the bat on top of the bag.
Put a weight on it and leave it for 30 minutes.

Squeeze out the water from Step 1.
Add the kelp while cutting it with kitchen scissors.
Add the hawk claws and mix well from the top of the bag.
Tie the bag and soak for 2 hours.

Complete by placing 2 on a plate.