#Kimjang #Kimjangkimchi #Cabbagekimchi #4-branchkimchi Ingredients 4 cabbages, 600g red pepper powder, 700g sea salt 4 dried pollack heads, 3.5L water, 340g radish, 7 sea cucumbers, 1 onion, 2 and a half shiitake mushrooms, 4 green onions, 150ml dried shrimp, 3 spoons red pepper seeds, 45g kelp, a handful of dried radish greens, 1.2kg radish 7L water, 700g sea salt, 1.7kg radish, 3 spoons honey 200g water parsley, 300g green onions, 300g mustard greens, 3 white parts of green onions 100g soaked green onions, 150ml anchovy sauce, 100ml anchovy sauce, 100ml plum extract, 7 spoons shrimp sauce, 1 onion, radish 200g minced garlic, 400g minced ginger, 120g glutinous rice flour, 6 tablespoons recipe 1. Boil the broth with 4 dried pollack heads, 3.5L water, 340g radish, 7 dried pollack, 1 onion, 2 and a half shiitake mushrooms, 4 green onions, 150ml dried shrimp, 3 tablespoons red pepper seeds, 45g kelp, and a handful of dried radish. 2. Cut the cabbage in half and split it open. 3. Cut the end of the cabbage into triangles and make a few cuts. 4. Dissolve 3 cups of 700g sea salt in 7L of water first. 5. Soak the cabbage in salt water, then drain and set aside. 6. Sprinkle the remaining sea salt evenly on the white part of the cabbage. 7. Pour all the salt water back in at the end. 8. Marinate for 10~12 hours. Sprinkle remaining salt on the parts that are not yet marinated. 9. Rinse 3 times, turn the cabbage over, and drain for 4~5 hours. 10. Slice 1.7 kg of radish with a mandolin. The ends are dangerous to cut, so leave the radish at the end and put it in between the cabbage. 11. Slice 1.2 kg of radish into pieces to put in between the cabbage. 12. Slice the water parsley, green onions, leeks, and mustard greens. 13. Add 1 onion, 200 g of radish, 100 g of soaked green onions, 150 ml of anchovy sauce, 100 ml of plum extract, and 7 tablespoons of shrimp sauce and grind with a mallet. 14. Add red pepper powder, ground ingredients, 100ml anchovy sauce, 400g minced garlic, and 120g minced ginger to the radish and let it soak first. 15. Remove the dried ingredients from the broth that has been boiled for 30 minutes. 16. Add 6 spoons of glutinous rice flour to 600ml of broth, make a paste, and let it cool. 17. Add the cooled glutinous rice paste and vegetables to the seasoning and mix. 18. Add 3 spoons of honey and mix. 19. Coat the cabbage with the seasoning and wrap it with the outer leaves of the cabbage. 20. Coat the radish pieces with the seasoning. 21. Layer the radish pieces with cabbage kimchi in a kimchi container. 22. Let it ripen at room temperature for 1 day and put it in the kimchi refrigerator. This stream is created with #PRISMLiveStudio