Peel the lotus root, slice it thinly, blanch vinegar slightly in boiling water, rinse it in cold water, and cool it down.

Cut cabbage into bite-size pieces

Remove both ends of the cucumber, divide it into quarters, cut the seeds into quarters

Cabbage and cucumber are 3 tablespoons of salt + 1/2 tablespoons.two tablespoons of sugar.Add 2 tablespoons of anchovy sauce and mix well (about 10 minutes)

Slice the carrots thinly, slice the cheongyang red pepper diagonally, and slice the green onions and onions into appropriate sizes.

Grind pear, onion, and garlic rice in a blender, put them in a cloth, squeeze the soup and make pear juice.
Dissolve 1+1/2 tablespoon of red pepper powder in 1 cup of water and sieve to make red pepper water.
(*At this time, on TV, 180g of red pepper was ground together to make juice instead of red pepper powder.)

In a kimchi container
Number 1, lotus root and
Put no.4 (cabbage, cucumber) and no.5 (carrot, onion, green onion, red and green pepper)

Number 6, (pear juice, red pepper water) and 5 cups of water. Add 2 tablespoons of plum extract and salt
Please season it.Refrigerate after half a day at room temperature.

Right now
You can put it in the bowl