Peel off all the green leaves of the cabbage.
But it was a bit of a waste, so I put a little bit of the blue part.
I'll prepare a net of cabbages
There are three bottles of cabbage.
The barrel isn't that big.
If you look at the cabbages, they didn't remove all the bottoms.
If I cut it
There are situations where cabbages fall down a lot.
So it's better to leave a little cabbage and cut it.
I'll cut it lightly with cuts it lightly
I cut it in half.

After that, I hydrate it with the shower booth.

After watering the cabbages, take out the cabbages
I dissolved a cup of salt in water.
And New Suga also has 1.5 small bottles of alcohol.

Roll the cabbage slightly in salt water
Add salt to the cabbage.
You need to season it towards the stem
It tastes good
It's easy to pickle.
Leaves pickle quickly
You don't have to salt the leaves.

I'll finish by sprinkling salt on top.
You'd better soak it for more than six hours.
Flip it over in the middle.
I picked it up at 9 p.m. and washed it the next morning.
but it didn't pickle easily because the weather got cooler.

When I saw it at 6 in the morning, the cabbages were well pickled.
If you make white kimchi because the inside of the cabbage is yellow
I think it's going to be savory.
When you pickle it, you add a sweet taste
The cabbages were sweet.
I washed it five times and got it.

at the last stage
I need to get rid of the bottom.

I poured a cup of water on three shrimps and made broth.
I wonder if I should make some broth
There was shrimp, so I boiled it and filtered it. Just the broth
I cooled it down and put it in white kimchi.

Radish, red pepper, onion, carrot, pear, and chives
Wash it neatly and remove the water.

The sticky rice paste
I added 1 tablespoon of glutinous rice to 100ml of water.
5 tablespoons of minced garlic and 1 tablespoon of ginger are
I put it in a mini food processor and ground it finely.
We usually use disposable filter nets.
This time
To make it taste deeper
I ground it finely.

I put a lot of chives towards the stem.

I'm preparing ingredients for the white kimchi.
I'll cut the onions.
Cut the onion into 0.5cm thick pieces
Carrot, radish, and red pepper are finely chopped.

Cut the pears into thick pieces.
Put it in a bowl
I put 1 tablespoon of salt and marinated it for about 10 minutes.
Of course, you can just put it in.

Pour 4L of water into a big bowl.
Strain garlic and ginger through a sieve.
I'll mix the sticky rice paste, too.

Put all the vegetables and pears in a bowl.
I'll mix it up.

5 tablespoons of salt
I'll put in a small bottle of New Sugar 1.
I'm going to gently.
If you add New Sugar
A clean sweet white kimchi is made.
If you mix sugar incorrectly
The white kimchi sometimes gets soft.
The reason why I put in New Sugar
It's a way to make white kimchi more delicious.

Put the filling evenly into the white kimchi.
The ship breaks easily
It's good to slice it thickly.
It's pretty to shred radishes and carrots finely.
The red pepper is thin, too

It's good to add more soup
It's a waste because we always have soup left.
I'm going to make the white kimchi soup myself
I think it'll give you a cool taste.
The cabbages are sweet
The soup is sweet
When it's cooked
I think it'll be sweet and tangy.

It doubles the coolness by adding pears.
When I eat white kimchi
It's always nice because it's sweet and cool to chew on.

I added red pepper
The point of white kimchi is very clear.
I'll add a little bit of soup
White kimchi. If you roll it with cabbage leaves and cut nicely
It's very luxurious.
It's hard to put it into words.
Or even if you cut it long and put it in
It looks delicious and neat.