Prepare water kimchi soup first because it needs to be boiled and cooled. Put 4 tablespoons of glutinous rice flour in a large pot.

Pour 4 liters of water

Peel one onion and shred it finely

Prepare one pear, cut it into quarters, remove the skin and seeds, and slice it thinly.

Put it in a pot and boil it together.

When the water starts to boil, add 4 tablespoons of salted shrimp and boil it together

When it boils evenly, close the lid, turn off the heat, and let it cool

Prepare 1 beet and 1 can of cabbage. Beets and cabbages vary in size, so I'll cut them and hold them with my hands to write down the amount.

Cut the cabbage in half and remove the top

And cut it into 4-5cm thick pieces.

Cut the cabbage into 3~4 pieces

Cut it into 4-5cm pieces.

Wash the trimmed cabbage once in running water and take it out

Prepare 1+1/2 cups of bay salt. Place the prepared cabbage in a large bowl. And grab a little bit of salt with your fingertips and sprinkle it evenly over the cabbage. Then cover the cabbage and sprinkle salt repeatedly

Pour 2 cups of water into the remaining salt and mix evenly. And sprinkle evenly on the salted cabbage.

Soak it in salt for two hours. The cabbage was thick, so I marinated it for two hours. In the middle of the pickling, turn the top and pickle.

It's salted cabbage for two hours.

Shake the pickled cabbage twice under running water and strain it through a sieve to drain it as much as possible

When I held the pickled cabbage with one hand and counted one handful at a time, I found 18 zooms.

Peel the beet and slice it into thin slices, 0.2 to 0.3cm thick. And cut it into bite-sized pieces.

Beets are used immediately without being salted. When I counted the bite-sized bits, I found six zips. Put the cut beet in the kimchi container with cabbage

Add 3 tablespoons of minced garlic, 1/2 tablespoons of minced ginger, and 1 handful of chives cut into 5-6cm lengths and mix evenly.

If you put the kimchi container up slightly, all the ingredients in the kimchi container will be mixed evenly.

Put a sieve in a kimchi container and boil it and pour the cooled soup. Pour the soup by hanging a sieve so that the ingredients for the soup do not go into the kimchi container

Squeeze the soup by pressing down the ingredients in the sieve with a spoon or ladle.

Drain the soup as much as possible from the sieve supported with the ingredients for the soup and throw away the ingredients

Mix evenly using a ladle. Close the lid of the kimchi container, leave it at room temperature for about a day, and put it in the kimchi refrigerator. As time goes by, water comes out of the beet and the color of the kimchi soup becomes darker.