INGREDIENTS

3 big cabbage

3 cup coarse salt

4 kg water.

2 large radish

2 bunch green onion

1 large green onion (Dae-Pa Korean)

1 large carrot

1-1/2 large apple (Korean) 2 Korean pears

1 cup anchovy sauce

1 cup shrimp paste

4 cup red pepper powder

3 tbs glutinous rice flower

1,5 cup water (if you need more you can add water)

1 cup plum syrup

FIRST;

Cut the cabbages a little from the middle and separate them with your hand

Separate the half in the same way. It will be a cabbage divided into four.

Add two cups coarse of coarse salt to 4 kg of water and mix.

Sprinkle 1 cup of coarse salt into the cabbages.

Put all the cabbages in the prepared salt water.

If it is winter, leave it in salt water for 7 to 10 hours. If it is summer leave it in salt water for 5 to 6.

Turn the cabbages upside down while waiting.

When the cabbages are full, take it out of the water and wash it three times.

SECOND,

3 tbs rice flour

1 or more water

Make the glutinous rice flour and let it cool.

Add water to the glutinous rice flour and continue to stir gently at low low temperature.As time passes, the glutinous rice flour will become thicker. Use only 2 cups if more.

2 cup rice pudding

150 gr garlic

20 gr minced ginger

1 cup shrimp paste

1 cup Anchovy sauce

1 cup plum syrup

1/2 large apple

1/2 Korean pear

A quarter redish

2 large onions

Mix all the above ingredients very well.

Pour the mixture into a large bowl.

Add 4 cup red pepper powder

2 pieces of radish. Cut into thin strips.( Some radish cut big)

1 large carrot. Cut in the same way.

10 green onions. Separate the white parts in half and cut into equal lengths.

1 large green onion. Cut into equal lengths.

1/2 cup sesame seed. 1 tbs salt

THIRD,

Mixes them all without crushing them.

Prepare it by carefully placing it inside the cabbages.

Place the prepared kimchi in the kimchi containers.

Leave the prepared kimchi outside for about one week. Then put in the fridge