[Recipe レシピ]
Pickled Chinese Leaf 白菜の浅漬け
1. Cut Chinese leaf into chunks, konbu keep into pieces, and dried chilli into slices.
2. Combine everything and add salt, mix well.
3. Transfer everything to a zip bag and try to get most of the air out of the bag.
4. Place a heavy object on top of the bag to squeeze out the excess water for 1 hour. Then get rid of the water and chill the pickles in the fridge before serving.
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