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15minutes
Rinse the soil from the roots of the Chinese cabbage, cut the stems into thin strips, and cut the leaves into large pieces and place them in a bowl.
Add salt and mix vigorously with your hands.
Leave it for 10 minutes.
After 10 minutes, squeeze out the water from the cabbage with your hands and put it in another bowl.
Add salt kelp, sugar, dashi granules, and vinegar, mix well, and it's ready.
・Cut the stems of Chinese cabbage into thin strips to make them pickle faster, and cut the leaves into larger pieces so that they are evenly mixed with the stems.
・If you squeeze the water out of salted Chinese cabbage strongly with your hands, it won't become watery and the flavor will mix well.
・A convenient and easy-to-make dish for consuming large quantities of Chinese cabbage.
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