Nozawana-style pickled Japanese mustard spinach｜Chararinko's recipe transcript

Cut off the root of Japanese mustard spinach.
Remove the streaks from the shaft.
Rinse with water 2-3 times and soak in water for 30 minutes to remove lye.

Drain the water from 1 and put it in a plastic bag.
Add salt and knead.
Put a weight on it and leave it for 30 minutes.
Cut the corners of the plastic bag, squeeze it, and drain the water.

Put 2 in a new plastic bag.
Put (A) and knead.
Remove the air and leave in the refrigerator for 2 hours.

3をビニール袋から出す。
5等分に切る。
お皿に盛る。