漬物（なすの漬物）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 30minutes
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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
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Ingredients
- Radish : 300g
- 塩 : 小さじ1
- 昆布 : 適宜
- 酢 : 1/2カップ
- （A）砂糖 : 大さじ4
- （A）にんにく（薄切り） : 1片
- （A）水 : 1カップ
Time required
25minutes
Procedure
-
1)
Prepare
00:43
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. -
2)
Make marinade
01:58
Put vinegar in a pan and bring to a boil.
Add (A) and bring to a boil again. -
3)
Add kelp to 1
03:07
Lightly wipe the surface of the kelp, cut into 1-2 cm squares, and add to 1.
-
4)
仕上げる
03:43
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。
Point
・ Increase the amount of sugar as you like.
・ Do not squeeze out the water from the salted radish to give it a fresh finish.
・ By boiling vinegar, the acidity is softened and the finish is mild.
・ If you don't have kelp, you can omit it, but adding it will make it taste good.
・ The time required does not include the time to put it in the refrigerator.
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