Vegetable Seaweed Pickles

재료: 배추, 당근, 자른미역 (무우, 오이, 양상추가있었으면 좋았을껄.. 우리집엔 없으니까.. 웃음), 말린고추,
소스: 간장, 혼다시, 설탕, 가츠오부시, 다시마

 

PS. 사진에는 없지만 재료를 깨끗히 씻고 소금에 15분정도 절인뒤, 찬물에 행굽니다. 그리고 힘껏 물기를 짜주세요!

 

材料：白菜、にんじん、切ったワカメ（大根、キュウリ、レタスがあったらよかった。私の家にはないから。笑）、乾燥唐辛子、
ソース：醤油、ホンダシティ、砂糖、鰹節、昆布

PS. 写真はありませんが材料をきれいに洗って塩に15分ほど漬けた後、冷水で洗います。そして精一杯水気を絞って下さい！

 

Ingredients: Asian cabbage, carrots, seaweed (If I had radish and cucumber, that would be better, but my refrigerator doesn't have it.. oh well.. lol ), dried peppers (for spicy ness)
Sauce: Soy sauce, Hondashi, Sugar, Katsuobushi, kelp

PS. I don't have steps of how I soaked the vegetables with salt. Please wash the vegetables after soaking for 15 minutes with salt and dry very well.

Let's make the sauce.

In a cold water, add katsuobushi, kelp, and dried chili and bring that to boil.

Combine about 1.5 Tbsp of salt,

0.5 tsp of hondashi,

1 cup of water 

1 cup of soy sauce.

Add the sauce to the boiling stock.

Of course, adjust the flavor while you add the sauce little by little!!!

AFTER COOLING THE SAUCE, pour it to the prepared vegetables.

I poured the sauce layer by layer.

Chill the vegetable pickles in the refrigerator, and it should be ready to eat tomorrow.

I added my chilly to get more spicy taste later.