大根の甘酢漬け｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Cut the radish into 1 to 2 cm cubes with the skin still attached.
Put in a bowl and knead with salt.
Drain the water from the radish and put it in a container.

Put vinegar in a pan and bring to a boil.
Add (A) and bring to a boil again.

Lightly wipe the surface of the kelp, cut into 1-2 cm squares, and add to 1.

2を大根と昆布を入れた容器に流し入れる。
粗熱を取り、蓋をして冷蔵庫で半日～一晩寝かせる。