I'll start with preparing the purple cabbage
Purple cabbage has leaves on it
Cut the bottom of the cabbage and peel it off
That way, you can soften the pickle.
And if you cut the bottom part
The outer leaves come off easily
And the outer leaves only pass through one or two
So just peel off the outer leaves
Please cut it
First, cut it in half
Cut out the wick to make it easier to cut
Then, use a chopping knife to sift it
You can cut it with a knife
If you sift it with a chopping knife
It's fast, so please keep that in mind

Wash and season the trimmed purple cabbage
Vinegar Paper Cup Half Cup (100 ml)
Pickled cabbage is like a wick
You have to cut it well If I just do it
It's hard to eat because it's hard
So pay attention to the wick
Cut it out and sift it to prepare
You can do that If I just do it
It's hard and not tasty
Make sure to cut it out when you pickle it
If you have cut out the wick, use a chopping knife
Cut it out well and cut the edges
Soak it in water
If you wash the purple cabbage with a barrel
Since it's hard, cut it and put vinegar in a paper cup
Just put in half a cup (100ml) and for 5 minutes
Please wash it
After 5 minutes, I'll shake off the water
Put it in a container and season it
ingredients for pickled purple cabbage
2kg of purple cabbage
A little bit of sea salt
2 tablespoons of apple vinegar
3 tablespoons of apple syrup
Apple vinegar and green silver
Regular vinegar and green syrup
It can be replaced with any jeong
I'll season it, and the osmotic effect
It's good for you to have sun-dried salt and preservatives
Then, add apple syrup and rub it
And if it's a bit more
To make it ripen well
I'll put in the clean stone
You can press it to ripen it
The marinated purple cabbage
It's soft enough to make it soft
I'll put it in the next container so that the sun doesn't shine
I left it in a cool place for only a week
You can eat it

Pickled purple cabbage and refrigerated
If you pickle the purple cabbage in a week
You can keep it in the refrigerator
But cabbage comes out all year round
I recommend that you eat it little by little
I'm done with the pickled purple cabbage