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漬物（野菜の漬物）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

cabbage : 200g
小松菜 : 3～4株
大根 : 200g
塩 : 小さじ2
(A)砂糖 : 大さじ1と1/2
(A)酢 : 大さじ3
(A)赤唐辛子 : 1本分
(A)昆布 : 1枚
白いりごま : 大さじ1

Time required

30minutes

Procedure

1) 下準備をする 00:52
Lightly wash the komatsuna.
Cut off the roots of the komatsuna and wash thoroughly again.
Cut the komatsuna into 1-2cm wide pieces and place them in a bowl.
Cut the cabbage into core and leaves.
Slice the cabbage core into thin slices and place in a bowl.
Cut the cabbage leaves into bite-sized pieces and place them in a bowl.
Cut the radish into thin slices and place in a bowl.
Add salt to the bowl.
Knead until the moisture is released and the vegetables are no longer sticky.
Leave it for about 15 minutes.
2) pickle 03:47
Drain the water from Step 1 and put it in a plastic bag.
Add (A) and mix from the top of the bag.
Close the plastic bag and marinate in the refrigerator for 30 minutes to overnight.
3) finish 05:31
Add white sesame seeds to step 2 and mix from the top of the bag.
Put it in a container.
Cut the konbu into thin strips, add them back in, and mix to complete.

Point

・Use daikon radish without peeling it.
・In step 1, place the cut pieces in the bowl in order.
・If using a thin plastic bag, double it.
・You can store it in a plastic bag without putting it in a container.
・You can also add green perilla or ginger if you like.
・I use red chili peppers cut into small pieces.
・The kelp used is 3 to 4 cm square.
- Pickling time is not included in the required time.
・You can make it with your favorite vegetables.