Cooking Cabbage)
4 cabbages and 3 cabbages that are bigger than the eggs
Cut it in half and then cut the big ones in half again
Pickled cabbage)
Put the salt in a 1000 millimeter bowl
Pour 1/3 into 2 bars of water
Soak the trimmed cabbage so that it is soaked with salt and water

In between cabbage leaves, divide it into three times and sprinkle salt with a golgo
Sprinkle a little bit towards the leaf and pickle it towards the cod
It's summer, so it'll be pickled in 4-5 hours
Winter needs more time

I'm going to make broth
Not necessarily
Four heads of dried pollack
There are about 10 kelp slices and jujube, so I put a few in and a handful of green onion shells and boil it for about 10 minutes. Throw away the ingredients and make broth and cool it down
AllPut the shima in later
I'll cut the jujube and make it look good

Making glutinous rice paste
I used glutinous rice flour
You can boil it with sticky rice
Let's cool it down and get ready
Poke it down to the point where it flows and use it about 700mm

Onion mane (Pun in Korean)
Garlic ginger is ground
Grind the onions and use it
Grind three and get ready
You can grind a whole piece of radish and put it in

All the ingredients I prepared
Season with salt
I like jeot-kkal
I only seasoned it with a spoon

Prepare chives and water parsley
1/3rd stage of chives
Wash a bundle of manari thoroughly
About five centimeters long
Cut it and get ready

While the cabbages are being pickled
Cut the radish
I put a lot of radish in the winter
I cut the summer in half
Use about 1 medium size
It can be done by cutting it hard
Cut it into medium-thick slices

Make seasoning inside cabbage)
All the ingredients are ready
I'm going to make the sauce

Dye the radish with the red pepper powder
Put some chili powder on the radish
There's a little bit of pepper powder left
Mix it well
Add the minced broth first
salted soup
in the order of garlic and ginger
Add glutinous rice paste and water parsley and chives last

I like it when I add gat
If you go to the market these days
Do you think there's a gat
It's great with just water parsley
You can taste it with salt or fresh fish sauce

After 4 hours, all the cabbages are pickled
It's summer, so it's salted faster than I thought
I'll wash it in the sink soon
You need to rinse it three times
You have to wash the cabbages and drain them
Leave it there for about an hour and fill it in when the water dries out

Place it in a large bowl and fill it comfortably
Put in cabbage leaves evenly so that it doesn't get stuck in one place

The stuffed cabbage is
I'm going to grab one of the outer leaves in the back
Roll it forward and wrap it around

I think it's good to press it one by one
Don't be careless

Don't let air in
It's not as hard as you think
I'm not afraid to have a holiday with cabbage and green onion kimchi
If you just put kimchi in it, you can rest for the holidays
I'm relieved of one thing