Tie a handful of wickle with thread. If you tie it with thread and soak it in salt water, it can be completely submerged in salt water without any disruption.

Please make salt water. The purpose of salt water is to make it bitter. It doesn't make it salty. The salt water ratio is the amount of 10 liters of water plus a cup of paper salt.

Soak in salt water for 1 to 4 days as an individual option. The bitter taste is strong on the 1st, the bitter taste is medium on the 2nd, the bitter taste on the 3rd, and the bitter taste on the 4th remains insufficient. If you soak it for three to four days, make a new salt water in the middle and replace it.

Rub the roots in the soaked water when you take it out of the salt water. You don't just throw away the water that you soaked.

Trim the root of the wickle. If you trim it before dipping it in salt water, it will soften.

Rinse 3 to 4 times and drain on a sieve. I'll use it as it is. Don't squeeze the water.

Mix the kelp stock with glutinous rice powder to make glutinous rice paste.

Mix in the prepared seasoning.
Add apple, pear and onion juice to make it moist.

Put a lot of seasoning on the root of the wickle.

Put a handful of seasoned ingredients in the kimchi container. Lastly, put the seasoning on top and press it.