寒い時期には安く大量に手に入る白菜ですが、余ってしまって腐らせてしまうこともあります。
今回は大量に白菜を消費できて、常備菜にもなる塩昆布を使用した浅漬けを紹介します。
塩昆布の丁度良い塩味と昆布の風味が絶品で、白菜から程よく水分が抜けて触感も抜群に良いです。
塩昆布がポイント！さっぱり白菜の浅漬けのレシピ
| 材料 | 分量 |
| 白菜 | 400g |
| 塩 | 小さじ1 |
| ごま油 | 大さじ1 |
| 塩昆布 | 20g |
| いりごま | 大さじ1 |
| 生姜 | 少々 |
塩昆布がポイント！さっぱり白菜の浅漬けの作り方
- 白菜を食べやすい大きさにカットする。
- 塩を振り10分置いて水分を出す。出た水分は良く絞る。
- 塩昆布、いりごま、生姜を加え良く混ぜで、冷蔵庫で30分寝かせる。
程よく水分が抜けた白菜と塩昆布の相性は抜群でいくらでも食べれらる味わいです。
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