I bought 1 layer of young radish and 1 layer of sweet cabbage. If you make it with young radishes alone, it is strong and spicy, but if you mix sweet cabbage, the water kimchi is tender and more delicious.

Remove the yellow leaves from the young radish, clean the root boundary with a knife, and scratch it with a blade because it will also add roots.

Cut the thick roots into 3 or 4 pieces.

Cut young radishes into 4 to 5cm long pieces. It's easier to cut with scissors than with a knife.

Cut the root of the cabbage and cut it into 4-5cm pieces, which are similar in length to young radishes

Sprinkle 1 cup of salt on the young radish cabbage washed two or three times in water and pour 3 cups of water to mix gently so that it can be pickled evenly. Mix it up and down in the middle and let it soak evenly

Boil the broth while the young radish cabbage is pickled. Check the potatoes in the middle and remove them when they are cooked. If you boil potatoes for too long, they will all break apart, so it's hard to pick them out

In the meantime, rinse the pickled young radish cabbage in water once and drain it through a sieve

Take out the inside of the 3 green onions and chop the white part into 4-5cm long pieces. I could've put in the green onions, but I only put in the green onions this time.

Chop an onion. If you put onions in water kimchi, it tastes sweet

Slice 15 red peppers.

Prepare 30 garlic grains. You can replace it with ground garlic

We also prepare 2 tablespoons of ginger syrup. Grind 1 cup of boiled broth with boiled potatoes, red pepper, garlic, and ginger extract.

The seasoning is finely ground.

Add 3 tablespoons of red pepper powder, 4 tablespoons of fish sauce, 2 tablespoons of sugar, and 1 tablespoon of salt, and boil, pour 3 liters of cooled broth and stir to mix evenly. I make a lot of broth.

Put the soaked water kimchi in a container and cook it for half a day at room temperature and store it in the kimchi refrigerator.

Yeolmudan cabbage kimchi is done.