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甘酢漬け（きゅうりの甘酢漬け）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

きゅうり : 3本
生姜 : 適量
にんにく : 1/2～1片
塩 : 適量
(A) Sugar : 大さじ3
(A) Vinegar : 大さじ3
(B) Sliced chili peppers : ひとつまみ
(B) Hua Jiao : ひとつまみ
White sesame oil : 大さじ1と1/2

Time required

20minutes

Procedure

1) 材料の下準備をする 01:34
Cut off both ends of the cucumber, cut it into 4 equal parts horizontally, then cut it into 6 equal parts vertically.
Transfer to a bowl, add salt and rub with your hands.
Peel the ginger and cut it into thin strips.
Peel the garlic and slice it thinly.
2) 漬けタレを作る 05:25
別のボウルに(A)を入れよく混ぜ溶かす。
3) 漬ける 06:37
きゅうりの水気を手でよく絞り、2に加える。
生姜、にんにく、(B)を上に乗せる。
鍋に白ごま油を入れて火にかけて加熱し、煙が上がったら薬味の上からかける。
全体をよく混ぜたらポリ袋に移し、空気を抜いて口を閉じる。
冷蔵庫で30分～1時間漬けたら完成。

Point

- Use large cucumbers. If using small ones, it is best to use 4 cucumbers.
You can add more ginger.
・It is best to slice the garlic as thinly as possible.
- It is a good idea to squeeze out the water from the cucumbers so that the flavor does not become diluted.
- If you don't have hua jiao, you don't have to add it, but adding it will give it an authentic flavor.
- When heating white sesame oil, use a pot with a black interior so you can easily see the smoke.
*Time spent in the refrigerator is not included in the time required.
・Can be stored in the refrigerator for 3 days.