Prepare pickled cabbage.

The amount of these two baskets is 20kg, which is equivalent to eight cabbages.

Turn over the pickled cabbage and drain it, drain it for about 2 hours. You have to turn the cabbage inside out to drain the water. On the contrary, when putting the finished kimchi in a kimchi container, it is good to put it up like cabbage at the top so that the ingredients do not fall out.

Make glutinous rice paste, put 1 cup of glutinous rice powder and 1 cup and a half of cold water in a bowl and stir evenly with a whisk.

Boil 800ml of cold water in a pot, pour the folded glutinous rice powder, and continue to stir with a whisk. When the foam starts to burst, stir for another 2-3 minutes to complete.

You can cool the glutinous rice paste faster if you put cold water in a bowl and cool the glutinous rice paste on it. You can shorten the time by changing water to cold water from time to time.

It's a live shrimp that you can see a lot during the kimchi-making season. If you add this raw shrimp, the kimchi tastes much deeper and cooler.

Make a thin salt water, rinse it about twice, and then put it on a strainer to remove the water.

After cutting the head of the chives, remove the yellow leaves, soak them in cold water for about 5 minutes, and rinse them three times when the soil subsides to remove moisture. Cut it into 2cm pieces. You can cut it a little longer depending on your preference.

Cut the head of the red mustard with a knife and remove the strands, soak it in cold water for about 5 minutes, and rinse it three times when the soil subsides to remove the moisture. Cut it into 4-5cm lengths. If you have water parsley, you can put it in.

Chop the onions for kimchi. One and a half of 7 heads went in. If you add too much onions, it becomes sweeter, so the kimchi doesn't have a refreshing taste.

Remove the soil from the radish and clean it. The radish won't soften if you don't remove the skin. If you're not confident, use a chopping knife. Radish is cut in the opposite direction when sliced in a round shape, so radish is easy to break when kimchi is soaked. Therefore, if you want to cut it in a radish direction, divide the radish into appropriate sizes first, then slice it sideways and shred it. That way, the radish doesn't break easily.

Onions, ginger, and garlic are not included in all geotjeori.

It's a seasoning for kimchi. We're going to grind them all, so you'd better cut the big ones in advance. Divide one and a half onions into large pieces, divide 10 garlics and 1 tbsp ginger into grindable pieces, and grind them with 14 tablespoons of sand lance extract and 3 tablespoons of salted shrimp.

Mix 4 ladles of red pepper powder evenly in the ground seasoning in a blender, and then add 5 ladles of glutinous rice paste. (The ladle here is a large ladle, as you can see in the picture.) Two tablespoons of brown sugar are added to make it fermentable. Add 1 tablespoon of white sugar) and 1 tablespoon of flower salt and mix evenly. If you mix the seasoning in advance, you can save the amount of red pepper powder, and the color of red pepper powder is soaked that it has a much prettier.

Radish is a shred of three large radishes.

First, add 2 ladles of red pepper powder to color the radish. (If you put the seasoned red pepper powder on it, it won't get on the radish well. Make sure to color it with red pepper powder first.) Then, add the soaked red pepper powder sauce and add the trimmed red mustard, onion salad, and chives.

The color is very red.

Today's highlight is raw shrimp. Because the size of the raw shrimp is cut, the last thing you put in and mix is not to crush the raw shrimp.

Kimchi seasoning is done.

It's good to have pickled cabbage in 1/4 the size as a meal.

You can put the filling between the cabbage leaves.

I put the filling from the back of the cabbage leaf, but some people put it from the front. Please do what you like.

If you put all the filling in, wrap the sides with the last outer leaf of the cabbage, it's good that the filling doesn't come out, and it's good because it looks calm.

Kimchi made is done.

Please put the finished kimchi in the container.There are three bottles of kimchi. It's seven cabbages.

One cabbage made fresh kimchi. The seasoning is ground with red pepper powder, sand lance extract, ginger, garlic, glutinous rice paste, and sugar.

Mix it well.

Fresh kimchi is done. Even if you eat it as a side dish, it's so delicious even if you eat it with kalguksu or sujebi.

Store the fresh kimchi in a container and eat it.