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漬物（りんごと柚子の白菜漬け）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Chinese cabbage : 1/4 share (600g)
塩 : 12g
りんご : 1/4個
柚子 : 1/2個
昆布 : 20cm
鷹の爪 : 2本

Time required

40minutes

Procedure

1) Prepare the Chinese cabbage 00:58
Wash the Chinese cabbage, cut off the part near the core, and cut into 2cm wide pieces that are easy to eat.
Transfer the Chinese cabbage to a bowl, cut the inside of the Chinese cabbage into bite-sized pieces, and add to the bowl.
Mix the Chinese cabbage and salt in a storage bag, remove the air, and seal.
Place a weight of about 2 kg on top and let it sit for 30 minutes.
2) Prepare the ingredients 04:09
Scrape and chop the yuzu skin.
Cut the yuzu in half.
Core the apple and cut it finely, including the skin.
Cut the kelp with scissors.
Remove the stem and seeds from the hawk claw and tear it into pieces of appropriate size.
3) pickle 06:39
Drain the water from 1.
Add the yuzu peel, apple, kelp, and hawk claw.
Add the yuzu juice.
Mix, remove air, and seal.
Complete by letting it sit in the refrigerator for 3 hours.

Point

・Recipe for pickled apples and yuzu with Chinese cabbage that does not contain sugar.
- Adjust the amount of salt to 2% of the weight of the Chinese cabbage.
・When washing Chinese cabbage, be sure to also wash the mud from the roots.
・When putting Chinese cabbage in a storage bag, also add the water attached to the Chinese cabbage.
・Kombu can be replaced with cut kelp.
・If you are in a hurry, you can press the cabbage with your body weight for 30 minutes without placing any weight on it to absorb the salt.