I prepared a head of cabbage. Remove only the yellow outer leaves, cut the bottom, cut the cabbage leaves long, cut them diagonally and wash them once. Put a handful of cabbages in a large bowl with water in it, sprinkle a handful of cabbages, and then pickle the cabbages with a handful of cabbages and sprinkle a handful of cabbages. Sprinkle one and a half cups of water evenly on the top.

While the cabbages are pickled, make the sauce beforehand and let it ripen it. Make glutinous rice paste to make the sauce. Put 1 cup of water and 3T of glutinous rice powder in a pot, whisk it well, and boil it for 5 to 6 minutes while stirring with a wooden spatula over medium-low heat.

Cut 1/2 slices of radish, 1 white part of green onion, 2 red peppers, 1/4 onions, 1/8 pears, 5 garlics, and 1 ginger (to the size of garlic) into small pieces in a blender, then grind them finely with glutinous rice paste and 1/3 cup of fish sauce.
Grind it finely, put it in a bowl and mix it evenly with 1 cup of red pepper powder + 3T, sugar 1T, and salt 1T.
Put a wrap on the sauce and let it ripen in the refrigerator. If you have a big belly, put it in the same size as the onion.

When the cabbage is pickled, wash it 2-3 times in cold water and drain it in a basket for 10 to 15 minutes. Wash 8 green onions and cut them into 4cm long pieces.

Put the pickled cabbage in a large bowl, put the aged sauce, and add the chives to mix. Put it in a kimchi container and store it at room temperature for about a day and put it in the refrigerator when it smells ripe.