白菜と切干大根の漬物｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

・ Before cutting Chinese cabbage into small pieces, it is recommended to cut off the core that tends to collect sand and put it in a bowl for washing.
・ When kneading with salt in a plastic bag, it is recommended to put the leaves underneath and the core that is difficult to pickle on the top.
・ When putting salt in a plastic bag, sprinkle it on the core.
・ If you take out the required amount of food, tie it tightly and store it in the refrigerator, it will last for a week.
・ If you like, you can sprinkle bonito flakes, ponzu soy sauce, vinegar, etc.
・ Can be fried with meat or arranged as a soup ingredient or miso soup.
・ If you leave it for half a day, the Chinese cabbage will soften and a lot of water will come out, so when using it for another dish, it is better to use it together with the water that is rich in the flavor of vegetables and potassium.