白菜の漬物｜marronrecipeさんのレシピ書き起こし

Remove some leaves on the outside of Chinese cabbage and wash away the soil. Finally, it will be used as a lid to cover the surface, so save it without throwing it away.
Make a notch from the root to about half, and then split it by hand.
Add a knife, split it in half by hand, divide it into four, wash it lightly, and drain it.

Spread it with the cut end facing up and dry it in the sun for about half a day.

Sprinkle a little crude salt on the bottom of the pickle container.
Grasp a piece of crude salt, sprinkle it between the shafts of Chinese cabbage, and rub the salt on the surface.
Lay the cut end of Chinese cabbage sideways, put the leaves and stems in a staggered manner, spread the first step, and sprinkle the red pepper and kelp cut into small pieces.
Spread the second tier so that the direction is perpendicular to the lower tier, and sprinkle with red pepper and kelp.
Fill the remaining Chinese cabbage in the same way and sprinkle all the remaining crude salt on top.

手で白菜を押して平らにし、外側の葉をかぶせて押し蓋をし、重石（白菜の重量の2倍）を乗せて、3日間冷暗所に置く。
押し蓋より水が上にきたら重石を半分に減らし、3～4日置く。

白菜を取り出し、軽く洗って水気を絞り、食べやすい大きさに切る。
残りは、保存容器やジップロックに入れて冷蔵保存する。