Cut spring dong in half and soak in water for 5 minutes.

Cut off the bottom a little with a knife.

Wash between with fresh water.

Sprinkle 2/3 cups of salt between spring and winter.

Sprinkle 1 cup of water and marinate for 1 hour.

Turn it upside down after 30 minutes.

Pour 1L of water into a pot and when it boils, wash 10'g of kelp and boil for 5 minutes to cool.

1/2 apples, 1/4 pears, 7 red peppers, 3 cheongyang peppers.1/2 onion and a grain of ginger.Prepare half a handful of garlic.

1/2 apples, 1/4 pears, 3 cheongyang peppers.Five red peppers.Roughly cut 1/2 onion and put it in a blender. 2T of rice. Half a handful of garlic.Add a grain of ginger and 2T of shrimp milk

Pour 2 cups of water and grind finely.

Cut 2 red peppers roughly, put them in a blender, and grind them slightly.

Chop 300g of radish.

Wash the pickled spring dong in running water and sieve it.

Put the ground seasoning in a blender

Strain kelp water through a sieve and pour it.

Add 1/2 cup of anchovy sauce 2T plum extract 2T salt 2T sugar 1T soju and mix.

if you taste it once in a while

Add the radish and mix it.

Wet the soup in Bomdong, put the radish salad in the kimchi container, and pour the soup.

Cover and leave it on the veranda for 2-3 days. Put it in the kimchi refrigerator and eat it while aging.