If old times were called a preparation in winter, “Pickles making” soaked the radish and the Chinese cabbage, etc. as preserved food to spend cold winter in the house in the established custom. Will you prepare this year in such elegant winter?
When “Chinese cabbage pickle” is made in large quantities in a big tub and the bucket, it takes up space, and salinity is anxious because a lot of salts are used to preserve it. However, if the amount of being possible to finish eating is made with a pickles machine of the improvisation, salt can be cut back on. The Chinese cabbage pickle introduces here is pickles that cut back on salt, and added the seaweed taste and the flavor of [yuzuko] sweetly the Chinese cabbage originally. It is possible not to fail, to do delicious and easily, and to challenge by all means, please.
It often washes in water, the pause is put in the cross with the kitchen knife in the root, and 1 and Chinese cabbage 1kg are spared by the hand. The shadow is dried outside on the first, and a day passes, and it is Shin, and it soaks it with an improvisation pickles machine.
2 and the salt 40g are prepared, and the salt is shaken to the bottom in the container lightly. The Chinese cabbage salts the root side as abounding. The stalk and the leaf of the Chinese cabbage are alternately packed, displayed, a remaining salt is shaken, sliced seaweed made the strip of paper switching off and as many as one [yuzuko] and red two red peppers are dropped below, and it puts it.
So as not to make the space when 3 and the Chinese cabbage are packed, it tightly soaks it. The lid of the pickles machine will be done, and be burnt by us. Because water will have come out the next day, burning is loosened a little.
Because a lot of water comes out when 3?4 four days pass, burning is loosened, the flavor of seaweed and [yuzuko] is made the overall, and it sees. When a lot of water comes out, it is possible to eat.