Cut the cabbage into quarters with a sheath at the bottom and put a cup of salt in the water and soak the cabbage. Pickle the rest of the salt between the cabbage leaves. After 3 hours, turn it upside down and marinate for another 2 hours, wash it 3-4 times in running water and drain it. White kimchi tastes better when it is less pickled than regular cabbage kimchi.
Look at it in moderation and marinate it

I prepared 1/2 radish, 1 carrot, 1 handful of chives, 1/2 onion, 1 pear, 10 garlic, 5~7 jujube, 2 red peppers, and 1 ton of ginger.

It's boiling glutinous rice paste.Mix the glutinous rice powder in 200ml of water, fold it, pour 100ml of water into a pot, put the folded water in the water, and then cool it down.

Cut all ingredients into appropriate sizes. Some people use green onions instead of chives, but it is better to use green onions because the juice comes out from the white part and the soup becomes thick.

Add glutinous rice paste, 5sp anchovy sauce, and 1 spoon of salted shrimp and mix them with the ingredients.

Put the filling in between the pickled fillings. Please put it in nicely.

And put it in a container for white kimchi and dissolve salt in the bottled water and pour it. It's different from region to region There are people who use Yangji broth, and there are people who use kelp broth... But my house just used bottled water for a clean taste. Do not put the white kimchi in the refrigerator right away, but put it at room temperature for about half a day and cook it a little bit and then put it in the kimchi refrigerator. That way, you can prevent the green smell of cabbage.