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30minutes
While turning over the leaves of Chinese cabbage cut into four pieces, sprinkle with salt, weight and wait until the water comes out.
Shred radish, chop leeks 4-5 cm wide, grate garlic, ginger, and apples with a grinder, and combine with sweeteners, finely chopped kelp, and Korean pepper.
Put water and Shiratamako in a pan and heat over low heat to dissolve the Shiratamako. Add into 2.
Spread the sauce while turning over the leaves of Chinese cabbage, put it in a container when it is all over, and soak it at room temperature for one day.
Divide the Chinese cabbage into 4 pieces vertically and sprinkle with salt while turning the leaves.
While weighting, turn the Chinese cabbage over to make it easier for water to come out, if necessary.
Prepare your favorite sweetener. The video uses maple syrup.
Shiratamako is cooked while stirring until it boils.
The time required for salting Chinese cabbage and the time for pickling at room temperature are not included in the required time.
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