When I went to the market, it was 8,000 won per kilo
So I bought 8 geun
These days, it's clean
You don't have to trim it
Sprinkle 4 cups of thick salt in between
Please put in the skewer
He made himself water
I'm going to marinate it for about a day
That way, the bitterness goes away
It was delicious

It's been fermented for about a day
Now rinse it several times
I rinse it about 6 times
Add 2 tons of vinegar at the end
Leave it for a while
(The reason why you put vinegar is because the fine dust and dirt are all gone.)h)
Take it out of the basket

Now, when you make the kimchi
an essential ingredient
When you cook kimchi, you peel off the belly
Let's grind it and use it!!!!
When I asked my mom
I heard that you do it this way
So I told her the secret
They're saying it's so goodHaha
The more you age, the more delicious it tastesI don't know
I'll tell you now^^
I'll use the skin of the pear
After washing it clean
Dip it in 3t of vinegar
About 10 to 30 minutes
Remove all the seeds
Cut it into pieces
Put it in the pot
Bring to a boil over low heat until the stomach is cooked
(Caution;; Burn over high heat)
(Important: very low heat)

3)When it boils, you can cool it down or grind it when it's hotK
Grind finely in a blender

There's no sticky rice paste
I do it this way
Boil it in a pot with sticky rice
I grind it in a blender
It's very comfortableHaha
Grind the onions, too

I've got a three-year-old ginger that's sugar-sweetened
I use this when I make kimchi

Now, making the sauce
It's 4,000 won for the first round of peeled chives
Put in all the chives that you put them in
Add all the sauce and mix it
Salted konjeot is (fermented shrimp)

It's 8kg, so there are a lotcrying
Put in the ingredients and season it
Mix it well using both hands
If you mix it well
Sprinkle white sesame at the end and black sesame seeds. ^^*

Ta-da
If you boil the pears and grind them
The more you age, the better it tastesHaha
Delicious Dolgi Kimchi is completed ^^