- Chinese cabbage : 2 shares (about 5 kg)
- 粗塩 : 150g（白菜の重さの3％）
- 赤唐辛子 : 2～3本
- 漬け物用昆布 : 20g
Prepare Chinese cabbage
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.
Dry Chinese cabbage in the sun
Spread it with the cut end facing up and dry it in the sun for about half a day.
Combine with seasoning
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.
・ Traditional Chinese cabbage pickling recipe.
・ Salt is 3% of the weight of Chinese cabbage. The fun is pickled at twice the weight of Chinese cabbage.
・ If you dry Chinese cabbage in the sun and then pickle it, the sweetness will increase.
・ The leaves of Chinese cabbage are hard to come apart by making a cut and splitting it by hand.
・ Weigh stones and the water will rise in about 3 days.
・ Can be stored in the refrigerator for a week after it is ready to eat.