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Lightly pickled Chinese cabbage with yuzu |

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

Chinese cabbage : 1/4 piece
塩 : 大さじ1
柚子皮 : 2個分
Yuzu juice : 1カップ
昆布 : 10cm
唐辛子 : 適量

Time required

30minutes

Procedure

1) Prepare Chinese cabbage 00:55
Cut off the core of Chinese cabbage.
Cut the shaft part to a width of 1 to 2 cm.
Cut the leaves into small pieces.
Cut off the core and cut it into small pieces.
2) Soak Chinese cabbage stems in salt 01:39
Put the shaft and core of 1 in a plastic bag.
Add 2/3 of the salt.
Shake lightly to blend in.
Leave for 3 minutes.
3) Prepare for Yuzu 02:30
Peel the yuzu peel thinly.
Cut into small pieces.
Cut the yuzu in half.
4) 材料を加えて漬ける 03:30
2に1の葉の部分を加える。
残りの塩を加える。
3の柚子皮を加える。
3の半分に切った柚子を手で絞って果汁を入れる。
濡れた布巾で昆布を拭き、ハサミで1cm角の大きさに切って加える。
軽く振り馴染ませる。
唐辛子をハサミで輪切りにして種の部分も加える。
軽く揉む。
空気を抜き、ビニール袋の口を縛る。
1時間置く。
5) 仕上げる 07:09
4の出てきた水分を手で絞る。
器に盛る。

Point

・ Chinese cabbage can be dried in the sun for half a day for a long time and its nutritional value will increase.
・ When cutting Chinese cabbage in advance, make a 2-3 cm cut in the shaft and pull it.
・ By changing the soaking time of the leaves and stems, the texture becomes chewy.
・ Using a lot of yuzu peel will improve the scent.
・ Do not wash kelp with water.
・ Pickles and kelp go well together.
・ During step 4, if the plastic bag contains air, it will easily spoil, so remove the air.
・ Store at room temperature in winter and in the refrigerator in summer.
・ In step 5, if you want to preserve the rest, squeeze the water as much as you eat and soak the rest in the water to prevent pain.
・ The time required for pickling is not included.