First, put cabbage leaves in a pot and pour enough rice water to cover the leaves

Then, put the lid on and boil it over high heat. When it boils up, turn it down to medium heat and let it sit for 50 minutes! You can boil it

After washing the boiled several times in cold water, soak it in water for 2-3 hours to remove the smell.

And with your hands! After tearing it, put it in a plastic bag with water and store it in the freezer.

Of course, you can enjoy the stored Ugeogi deliciously if you boil it together in various places such as gamjatang, bone hangover soup, etc

There's one more method I want to recommend. After you cut it into small pieces.

Season it with seasoning, put it in a plastic bag, store it in the freezer, and make soybean paste soup later. * *Seasoning: 1kg, 170g soybean paste, 80g (wet) rice flour, 40g perilla powder, 6T minced garlic, 1.5 minced onions (300g), 2~3 cheongyang peppers

Boil the dried cabbage with anchovies, kelp, and water for the soup, and the soybean paste soup is delicious.

Or dry cabbage leaves in a place where there is no sunlight and cold wind for a few days.