漬物（たくあん）｜料理研究家ゆかりのおうちで簡単レシピ/Yukari'sKitchenさんのレシピ書き起こし

Peel the skin of the radish with a peeler.
Cut the radish in half with a knife, then cut it in half lengthwise.
Rub salt all over the radish.
Arrange the daikon radish in a vat and cover with plastic wrap.
Leave for 1 hour.

Put (A) in a pot, heat over medium-low heat, and heat while stirring.
Once it boils, reduce the heat to low and let it boil for about 1 minute while stirring.
Add rice vinegar and heat while stirring until it comes back to a boil.
Stop the fire.
Remove rough fever.

Gently roast the dried kelp for 10 to 15 seconds.
Cut into 3cm wide pieces using kitchen scissors.

Remove the plastic wrap from Step 1 and wash lightly with water.
Wipe off moisture with kitchen paper.
Put daikon radish, 3 and 2, into a thick bag and rub to mix well.
Fill a large bowl with water (not listed), put the thick bag containing the daikon radish in it, let it sink and let the air out, and once the air is out, close the seal.
Place it on top of the bat and fold the seal inside.
Place in the refrigerator to marinate for a week.

4を食べやすい大きさに切って完成。