Four to five cabbages are about 10kg of pickled cabbage due to a large abandonment.
It is a savory and delicious cabbage that is short and deep in yellow and has a slight gap in between.

Remove the strong outer leaves of the cabbage and cut it in half and remove the bottom neatly. Dissolve 2.5 cups of sea salt in 5L of water to make a pickle, wet the cabbage first, and sprinkle two fists of salt per half-moon period toward the stem to pickle. Sprinkle the soaked pickles gently from the top and finally sprinkle a little salt on the top to pickle for more than 5 hours.
The weather gets cold and the pickling time gets longer.

Turn it upside down once in the middle

Boil glutinous rice paste with enough ingredients.
It's better to boil the paste thickly.

When the water boils, turn off the heat and leave the kelp for about 10 minutes, then take out the kelp and cool it down.

If the stem bends gently, it's all pickled.
It's okay if it's less salted, but if you add more seasoning
It is possible. Rinse in water about three times, turn it upside down, and drain for more than an hour.

These are the ingredients for the seasoning.
For shrimp, barley shrimp or raw shrimp is fine.
If you use pears instead of apples, please prepare one.

Chop radish into appropriate sizes and chop chives. Cut the rest of the ingredients into small pieces.

Add all the ingredients to grind, add 4 cups of broth, and grind them in a blender.

Make the seasoning by adding the ground ingredients and the rest of the ingredients. Lastly, add sesame seeds, chives, and radish to finish the seasoning.

Apply seasoning to the bottom stem, fold it in half, wrap it in outer leaves, put it in a bin, and store it by pressing it hard to prevent air from flowing. If it's 10kg of pickled cabbage, you'll get a large kimchi container.