• Make small cut in the core of the chinese leaf with a knife and cut it by hand. Cut the chinese leaf into 1/4.
•  Wash the leaves one by one with water.
• Keep the cut end up and sprinkle salt between the leaves. After sprinkling salt, hold the chinese leaf tightly and let it blend in.
• Place the core of the cabbage in the bag alternately so that the leaves do not overlap.
• Push it about 20 times to let air out. It makes salt easy to mix with the chinese leaf.
• Keep salted Chinese leaf overnight in cool place. There's a lot of water coming out, so put it in a bowl.

Kimchi paste (yangneom) Instructions

• Make soup stock. Put dried fish and kelp in hot water and let them cool down.
•  Put glutinous rice flour and soup stock and mix well.
• Heat it up.
• Turn off the heat when it thickens.
• Slice the spring onion thinly and diagonally. Cut the chives into 2cm lengths.
• Shred the mooli (radish)
• Cut onions, apples, and ginger into chunks, put them and puree with a mixer.
• Mix mooli (radish), spring onion, chive, glutinous rice flour paste and puree.
• Mix salted shrimp, anchovy sauce (fish sauce/ nampler), honey and korean chilli powder.

How to finish kimchi 

• Change the water twice and wash the chinese leaf. Please wash the leaves well as it's very salty. ** Point : Remove the salt until you feel the salt is light **
• Check the salt level. Try the leaves and the core together.
• Squeeze the chinese leaves tightly and place the cabbage side up.
• Spread each leaf with yangnyeom (kimchi paste) and roll it tightly from the core.
• Add the leftover leaves to the remaining kimchi.
• Keep in a food container after wrap it in wrap so it doesn't touch the air as much as possible.
• Leave at room temperature for 2-3 hours and then keep in the refrigerator.
• Cut it into bite-size pieces and serve it.