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Pickled Chinese cabbage ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Chinese cabbage : 250g
(A) Salt : 2 tsp
(A) Water : 2 cups
(B) Vinegar : 2 tablespoons
(B) Sugar : 1 tbsp ~ (adjust to your liking)
(B) Soy sauce : 1 tablespoon
Sesame oil : About 1 tbsp
Red pepper : One
Shredded ginger : 1 piece
Japanese leek : 5-6 cm

Time required

30minutes

Procedure

1) Get ready 00:42
Mix (A) to make salt water.
2) Cut vegetables 00:56
Cut Chinese cabbage into 5 cm pieces. Cut the core part into small pieces of about 5 mm along the fiber, and cut the leaf part roughly along the fiber.
3) Soak in salt water 02:04
Soak the whole Chinese cabbage in the salt water that you made. Wrap it, put a weight on it, and leave it for 10 to 15 minutes.
4) Cut long onions 03:02
Shred the green onions.
5) Drain the Chinese cabbage 03:33
Take the weight, squeeze the Chinese cabbage, drain it well and put it in a container.
6) Combine seasonings 04:17
Mix Chinese cabbage and (B).
7) Heat sesame oil and flavor with red pepper 04:50
Heat sesame oil in a frying pan, remove the seeds from the red pepper and flavor it.
8) Finish 05:29
Place shredded green onions and ginger on Chinese cabbage, sprinkle with scented sesame oil and mix. Soak in the refrigerator for 2-3 hours if you like.

Point

・ A perfect dish for side dishes.
・ The point is not to sprinkle salt directly, but to soak it in salt water.
・ Make the ingredients in an amount that is easy to make.
・ By cutting the Chinese cabbage along the fiber, it does not collapse when squeezed.
・ It is advisable to prepare a small bowl filled with water.
・ When draining water, you can wrap it in kitchen paper and squeeze it.
・ If you like, soak in the refrigerator for 2-3 hours. (Not included in cooking time.) It is delicious to eat as it is.