Wash the cabbage clean and soak it in vinegar water for about 5 minutes, then rinse it out.

Cut 200g of radish into smaller pieces than cabbage.

Slice 1/2 carrot into thin slices.

Add 2 tablespoons of salt and 2 tablespoons of oligosaccharide to cabbage radish carrots and marinate them for about 20 minutes.

After 20 minutes of pickling, there was quite a lot of water.

Wash pickled cabbage, radish, carrot lightly in water only once.
After soaking it, you don't have to wash it right away, but I washed it lightly

Drain the washed cabbage

Add 2 tablespoons of glutinous rice flour and 1 cup of water to make sticky rice paste thick

Pour 1.5 liters of water into the sticky rice paste

Cut 1/2 pears into large pieces to put in the water kimchi seasoning.

Cut 1/2 onion into big pieces.

Prepare 12 pieces of garlic.

Prepare 1/2 large ginger syrup. I used ginger syrup because I have ginger syrup in it, but if I don't have it, I prepare ginger.

Add 12 garlics, 1/2 large ginger syrup, 1 large sugar, 3 large red pepper powder, 1 large shrimp sauce, 3 large fish sauce, 1/2 pears, 1/2 onions, and 1 cup of water and grind them finely.

Mix the ground seasoning with the bottled water and strain it through a sieve

Filter out the ingredients like this.

Remove the thick part of the green onion, cut off the green leaves, and shred the stem finely.

Shake the gala seeds in half and chop the two cucumber peppers finely.

Jujube, which has a subtle sweet taste and gives a fine color, is sliced finely by turning it around. Jujube is optional

Put pickled cabbage, radish, and carrot in the kimchi soup and mix chopped green onions and jujube. At this time, look at the final seasoning and add fish sauce or salt for the insufficient seasoning

Put it in a container like this, leave it at room temperature for half a day, season it, and refrigerate it.

Cabbage water kimchi is done