Peel the cabbage, cut off the bottom of the leaf, wash it clean, remove the leaf that protrudes to the side of the cabbage as shown in the picture above, and cut it into square nabak shapes. (Use the top cut leaves separately and use them well when cooking fresh kimchi or cabbage soup.)

Slice the radish thinly, cut the cucumber in half like the picture, and cut it into thin slices

For carrots, I made it to look pretty, but if you're lazy, you can print it out with a cookie quarter. Or it doesn't matter if you just cut the square shape. I'll give you a quick look at how to shape it. Cut the carrot into 2~3 pieces and make it look like a cut. I purposely took a picture with two knives to show you. If you cut it diagonally, it'll look like the picture on the bottom left. If you spin the carrot 5 to 6 times and repeat the same thing, it's done in the shape of a flower shape.

When the flower shape is complete, slice it thinly.

In reality, even if you cut it a little bit, it comes out pretty, so please refer to it! Cut the chives into 3-4cm long pieces.

I will put ginger and minced garlic back in the pack and put it in the kimchi. The reason why I do this is because when I chew ginger or minced garlic in water kimchi.. It was kind of like that. I use this method because it's clean without chewing.

Mix the radish and cabbage prepared in a large bowl or container to soak Nabak Kimchi with 1TS of flower salt, 1TS of fine red pepper powder, and 1/2TS of sugar and marinate it for about 15 to 30 minutes. It tastes good when you marinate it like this.

I'm going to make the sauce for Nabak Kimchi. Place 4TS of ground red pepper in another generous bowl of sardines and pour 1.5L of bottled water over it. Then add 3TS of flower salt and 2TS of sugar. (The reason why you filter the ground red pepper once more is to make the soup much cleaner and finer. If you don't have any ground red pepper, use about 2TS of fine red pepper powder and filter it through the strainer like that.)

And put a pack of carrots, cucumbers, chives, ginger, and minced garlic in a kimchi container containing pickled cabbage and radish, and pour the broth of Nabak kimchi on top to make delicious Nabak kimchi.