水キムチ｜SEAN AMIさんのレシピ書き起こし

Dissolve the salt of (A) in the water of (A).
Cut Chinese cabbage in half, put it in a bag, and sprinkle with salt water.
Put the salt of (B) between the leaves.

Tie the mouth of the bag and soak it for about an hour.
After 1 hour, turn the Chinese cabbage over and soak for another hour.

（B）の水にもち米粉を加え、溶かす。
沸騰をしたお湯に加え、弱火で1分程混ぜながら煮る。

Peel apples and pears and cut into appropriate sizes.
Cut the calyx of the chili pepper and soak it in water to soak it.
Rinse off the salt from the pickled Chinese cabbage.

梨、りんご、（C）の水をミキサーにかけ、ザルで濾す。
大根、玉ねぎ、（C）の水をミキサーにかけ、ザルで濾す。
唐辛子をミキサーにかけ、濾したエキスに加える。

Cut green onions, paprika and Chinese cabbage into appropriate sizes and put them in a storage container.

Add sand lance extract, salt (C), and grated ginger to 5.
Add glutinous rice paste while straining.
Add powdered pepper and soju and mix.

Add the soup to the storage container and soak the vegetables.
Soak for at least a day until you get the taste you like, and you're done.