Wash the whole leaf mustard 3 to 4 times without cutting it.
*Washing without cutting the tap
There's a lot of dirt between the gat.
Wash each sheet clean.
*I think it's been about 50cm how big the hat is.

Boil God pickle sauce with sugar, vinegar, soy sauce, water, sugar, dry pepper, cheongyang pepper, green onion root, ginger, whole garlic, green onion, kelp, pickling spice.
*When it starts to boil, take out the kelp and boil it
* If you don't have green onion roots and dried peppers, you don't have to add them.

Let the boiled sauce cool for a while.
*Boil until vegetables are fully cooked.
Usually, if you boil the sauce for a long time
It's very salty, but it's not because I added water.

If you put the mustard in hot water and die
Drain and drain.
*I usually blanch the mustard leaf, but it was too big to go into the pot, so I washed it in hot water and it was better.
*Some people say that they don't blanch it at all and soak it with a raw leaf, but I washed it with hot water because I thought it would take a little bit of breath to get into the container.

Cut the drained gat once in the middle and put it in a container, pour the drained sauce, press it with a stone or plate, and store it at room temperature.
*Turn it over once in the middle so that the sauce is evenly cut and boil it after 3 days.
*You can eat it when the seasoning is cut.