Chinese cabbage kimchi｜Miki Mama Channel's recipe transcription

Put water (6 cups: out of the amount) and (C) in a small pan, boil for a while, turn off the heat and leave overnight.
Sprinkle 6 tablespoons of salt per ball of Chinese cabbage, sprinkle more roots and less leaves, put in a bag and squeeze out the air.

Taste the core and leaves of Chinese cabbage in 1 and rinse with water until you feel that the saltiness is a little light.
Squeeze it tightly and put it in a bag.
If the salty taste is strong, soak it in water for 15 to 30 minutes to remove the salt.

Strain the dashi stock from 1 with a colander and put it in a pan.
Add Shiratamako and simmer on medium heat for about 5 minutes until it melts and becomes sticky.
Take the rough heat.

Add (A) and (B) to 3 and mix.
Taste Yangnyeom and adjust by adding canary extract if it is thin and honey if it is not sweet enough.

Apply more Yangnyeom to the core of 2 and less to the leaves.
Put it in a bag, close the mouth, chill it in the refrigerator and store it.