There is a person in the church who owns a farm called a beginner farmer.I usually farm garlic, but not long ago, I brought a lot of garlic seeds in a large black bag in the season of garlic seeds. About 2 kilos of kimchi and stir-fried food were made and sent to the newspaper, and the rest was shared with the rest of the church. Some say they put it in soybean paste, while others say they put it in red pepper paste. When I ate it after a week of work, the garlic stem, which is said to have just been stuck in red pepper paste, was also very delicious. Now, garlic stems are available all year round, but garlic stems are cheap and nutritious. I'm proud of you. It's said that the nutrition is comparable to that of garlic. Personally, I really like this garlic stem kimchi. It is said that summer kimchi does not use grass, but it is so delicious even though I didn't use any special techniques when I added rice, ground, and mixed it with a little bit of grass that I imitated. Because of the chewy taste, it was cooked at room temperature, but it was delicious as it was sour again. (I have a good taste when all kinds of kimchi are sour.) Garlic Jjong Kimchi, which has a review that even her friend said it was so delicious when she sent a fist to her friend's house who can't speak Korean, is a filial side dish that can be easily made by imitating kimchi making.