I prepared 7 layers of Dolsan Goddess.

There's a lot, a lot. The gat was very light, so it would be very delicious if I made kimchi.

I spray water through the shower booth. Like a stone mountain god taking a lot After that, I scoured the stone mustard with 2.5 cups of salt.
If it's a small amount, Dolsan God Kimchi is okay if you just put it in. It's so much that it's being pickled. I pickled mustard kimchi for about 9 hours.
It's for a long time, so I made it weak.
It was pickled at night and washed away in the morning.

I turned it upside down 2-3 times in the middle to make the Dolsan God Kimchi marinate well. After a night's sleep, it's so well salted.

I washed it six times.

You have to be especially careful about this part. If there's sand or soil in it, while eating

I'm also washing and removing the water from the Dolsan hat.

Wash the chives and take them out. Prepare vegetables, grind apples and salted shrimp. I'll prepare sticky rice paste, too.

Mix together 4.5 cups glutinous rice paste, 4.5 cups red pepper powder, 1 1/2 cups ground garlic, 1 tablespoon ginger, 2 tablespoon plum syrup, sugar, 2 tablespoon salted shrimp, 4.5 cups sand lance extract, 2 tablespoon salt, 2 onions, and 2 apples.
And for the sweetness, I added plum extract and apple. The lack of taste is filled with sugar.

I put in 1,200g of chives. I can't even see it because it's buried in the sauce.Lol. Spread the seasoning evenly on the Dolsan hat. There's a lot, so it's really hard to flip it.

Spread the seasoning evenly and sprinkle sesame seeds. Gat kimchi or chives kimchi looks good with sesame seeds. Let's mix it up.

Wow, there's this much.~
I think it'll be a reliable kimchi.

You have to cut the mustard kimchi nicely and roll it around and put it in a container.
That way, it's good to take it out when you eat.

After a day, it got cooked and tasted good. The room temperature was higher than I thought. It smells sour and ripe, but my mouth is already watering.