LAN-PRO

I began making napa cabbage pickles as the room temperature started to drop.
I cut off about forty percent of the base of the cabbage and then opened it up by hand.
Without using a knife, I tore it into bite-sized pieces and added 3% of its total weight in salt.
I also added sliced kombu and red pepper, and then pressed it before storing
it for about two days to complete the process.

室温が下がり始めたので、白菜漬けを作り始めました。
白菜は根本だけ四割にし後は手で開きます。
包丁を使わず、手で一口大にちぎり、総重量の３％の塩を加えます。
それに昆布と唐辛子の輪切りを加え、プレスして2日ほど保管して完成です。