STEP 1/14
Prepare the yellow part of the cabbage. The color is not bad with a little green leaf, so prepare a large cabbage leaf.
STEP 2/14
Add a little water to the cabbage, make 3-4 fists of bay salt, and sprinkle evenly on the stem.
STEP 3/14
If the stem bends smoothly without bending, it is well salted. Wash pickled cabbage 2-3 times.
STEP 4/14
Chop the paprika and radish finely and chop the chives into 4-5cm lengths.
STEP 5/14
Add about 1T of flower salt and slightly mix the shredded ingredients to hold your breath for 20 to 30 minutes.
STEP 6/14
Put 1T of salted shrimp in 1 cup of water and let it cool by boiling.
STEP 7/14
Chop the garlic, ginger, and pear to make it'
STEP 8/14
Add garlic, ginger, pear and salted shrimp and grind finely.
STEP 9/14
Strain the ground ingredients and prepare only the soup.
STEP 10/14
Make the soup with 1/2T of the water of water in the amount of grass and kelp stock.
STEP 11/14
Place the filling on the stem side of the cabbage leaf and roll it.
STEP 12/14
If the cabbage leaves are small, you can roll them together.
STEP 13/14
Put it in a container and pour the soup.
STEP 14/14
When you leave it at room temperature for a day and refrigerate it
Cut it and put it in a plate with soup!