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【準備10分】保存袋に材料入れるだけで作れる絶品たくあん!甘さ塩分控えめでごはんに合う| 管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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材料

  • Japanese white radish : 700g
  • (A)塩 : 21g
  • (A)酢 : 21g
  • (A)甜菜糖 : 35g
  • (A)切り昆布 : 3g

所要時間

20分

手順

  1. 1) Prepare the radish 01:05

    Wash the radish with water.
    Cut according to the size of the storage bag.
    Cut the thick part into four pieces.
    Cut the thin part in half.
    Place in a storage bag and weigh.

  2. 2) Add seasoning 03:33

    Put (A) in 1.
    Knead and blend.
    Remove the air and close the mouth of the storage bag.
    Put it in a plastic bag.

  3. 3) Pickle 04:49

    Soak in the refrigerator for 3 days to 1 week.

  4. 4) 盛り付ける 05:46

    3をお好みのサイズに切る。
    お皿に盛る。

Point

・ Use the amount of radish you want to use.
・ In step 1, cut the thick part of the radish into 4 pieces to make it easier to pickle.
・ The amount of seasoning is 3% for salt and vinegar and 5% for sugar beet to the weight of radish. If you like sweetness, use 8-10% sugar beet.
・ Dashi kelp may be used as a substitute for cut kelp. In that case, use 10 cm.
・ Cut kelp may be omitted.
・ If you like, you can add yuzu peel or hawk claws.
・ You may use your favorite vinegar.
・ Honey may be used as a substitute for sugar beet.
・ Cucumber, carrot and celery may be used instead of radish.
・ The time required for soaking in step 3 is not included in the required time.
・ You can eat it after 3 days.
・ Even after you start eating, if you soak it in pickled soup, the taste will become stronger and you can enjoy the change.

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