Pickles (Komatsuna pickled in sweet vinegar) | Recipe transcription from Yuuga Shokudo

Cut off the roots of the komatsuna and rinse with water.
Remove the tendons from the root.
Separate the stems and leaves, transfer the stems to a bowl, add a little more than 1 teaspoon of salt (not included in the recipe) and rub with your hands for 2 minutes.
Add the leaves and 1 teaspoon of salt (not included in the recipe) and knead with your hands for a further 2 minutes.
Transfer the mixture, including the juices, to a zip bag, remove the air and seal.
Chill in the refrigerator for 30 minutes.

1をザルにあけて2秒間水で洗う。
水気を絞ってジップ袋に移す。

耐熱ボウルに(A)を入れて電子レンジで加熱する。
(B)を加えてよく混ぜる。

2に3を加える。
半分に切って種を取った鷹の爪を加えて軽く揉む。
空気を抜いて口を閉じ、更に冷蔵庫で30分漬けたら完成。