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Cabbage pickled in salt and kombu | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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

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Ingredients

cabbage : 500g
塩 : 大さじ1
（A）砂糖 : 小さじ1/2
（A）酢 : 小さじ1
（A）醤油 : 小さじ1/3
（A）鶏ガラスープの素 : 小さじ1
（A）おろしにんにく : 小さじ1/2
（A）塩昆布 : 10～15g
（A）ごま油 : 大さじ1
（A）白ごま : 大さじ1

Time required

50minutes

Procedure

1) Cut cabbage 01:16
Cut off the cabbage core and cut into bite-sized pieces.
Put in a bowl, add salt, rub lightly and leave for 10 minutes.
2) Drain the cabbage 03:14
Boil water in a pan, add cabbage and boil for about 10 seconds.
Drain the hot water and soak it in cold water for about one and a half minutes to drain it.
3) Finish 04:08
Put the squeezed cabbage (A) in a plastic bag.
Remove the air, close the mouth, and leave it in the refrigerator for about 30 minutes to complete.

Point

・ Spring cabbage is recommended for cabbage.
・ Boil the cabbage to make the taste more mellow.
・ If the cabbage is soaked in water too much, the nutritional value will flow.
・ Can be stored in the refrigerator for about 2 days.
・ Adjust the amount of salted kelp to your liking.