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Chinese cabbage pickles | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chinese cabbage : 1/4 piece
昆布 : 2g
Chili : 1本
塩 : 12g
(A) Granule Japanese style : 小さじ1
(A) Sugar : 小さじ1

Time required

50minutes

Procedure

1) Cut Chinese cabbage 01:12
Cut off the core of Chinese cabbage, wash it one by one, and cut it into 3 cm to 4 cm widths.
2) Combine with salt 01:57
Put Chinese cabbage and salt in a large plastic bag, close the mouth with air, and shake well.
Remove the air from the bag, spread the Chinese cabbage flat, and close the mouth again.
Put it in a container, cover it with a pad, weigh it, and leave it for 30 minutes.
3) Cut kelp and chili peppers 03:45
Cut the kelp to a suitable size.
Cut the pepper in half, remove the seeds, and slice into thin slices.
4) 仕上げる 04:12
After 30 minutes, remove the weight, drain the Chinese cabbage and put it in a bowl.
Add kelp, chili and (A) and mix.
After mixing well, put it in a plastic bag again, deflate the air, close the mouth and seal tightly.
Soak in the refrigerator for more than half a day to complete.

Point

・ Chinese cabbage may be cut slightly smaller than the width of 3 cm to 4 cm.
・ Weigh about 2 kg, such as water containing 2 L of water.
・ Adjust the soaking time according to your taste.
・ When serving on a plate, drain the water from the Chinese cabbage before serving.