漬物（白菜の浅漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Cut off the core of the Chinese cabbage and cut into 3-4cm pieces.
Wash thoroughly with water.
Wipe off the moisture with kitchen paper and place in a thick bag.
Add half of the Chinese cabbage, add salt, then add the remaining Chinese cabbage, then add the remaining salt.
Close the thick bag and shake to mix.
Open the thick bag, squeeze out the air, and close it.
Place a thick bag on top of the bat and place a weight on top.
Leave for 1 hour.

Peel the carrots, cut off the roots, and cut into thin strips.
Lightly roast the kelp.
Wet a kitchen paper with water and lightly wipe the surface of the kelp.
Cut the kelp into thin pieces using kitchen scissors.
Cut the chili pepper, remove the seeds and cut into rounds.

Put grain vinegar in a heat-resistant bowl and heat in a 600W microwave for 20 seconds.
Add sugar and chicken stock and stir to dissolve.
Add soy sauce and mix well.

1の水分を絞って、ボウルに入れる。
厚めの袋に入っている水分を捨てて、軽く水洗いし、乾かす。
ボウルににんじん、昆布、唐辛子、3を加えて、揉み込むようによく混ぜる。
乾かしておいた厚めの袋に入れて、空気を抜いて袋を縛り、輪ゴムでとめる。
15分漬けて完成。