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Vinegared cabbage (mustard vinegared cabbage) Easy recipe for cooking researcher Yukari at home / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

cabbage : 600g
酢 : 100ml
塩 : 小さじ2
(A) Honey : 大さじ1
(A) Grain mustard : 大さじ1/2

Time required

10minutes

Procedure

1) Cut the cabbage 02:20
Remove the core of the cabbage and cut into 5mm strips.
Thinly slice the core of the leaves.
Rinse in a colander and drain well.
Wipe off any moisture thoroughly with kitchen paper.
2) Rub the salt into the cabbage 04:05
Place 1 in a ziplock plastic bag.
Add salt.
Close the zip-top bag while still trapping air in it.
Shake the ziplock bag to mix the salt in.
Shake until the cabbage volume is reduced by half.
Open the ziplock bag and knead the bag well.
3) Make the seasoning 05:26
Heat the vinegar in a microwave at 600W for 1 minute and 30 seconds.
Add (A) and mix thoroughly.
4) 漬け込む 06:14
2に3を入れる。
全体を揉みこみ、3をよく馴染ませる。
空気をよく抜いて、ジップ付きポリ袋の口をゴムなどで縛って閉じる。
冷蔵庫に入れて、1時間漬け込む。
5) 仕上げる 09:11
冷蔵庫から取り出し、容器に移して完成。

Point

*The time required does not include the time spent soaking in the refrigerator.
-You can choose the type of cabbage and vinegar to your liking.
・Honey can be substituted with sugar, cane sugar, etc.
- You can add grainy mustard to taste, but you don't have to add it if children are eating this.
- Using a large ziplock plastic bag will make it easier to mix the salt and work with it.
- Heating the vinegar gives it a milder flavor.
- It is also delicious when squeezed well and used as a sandwich filling.
・The shelf life is about 5 days in the refrigerator.