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1
A freshly picked cabbage is hard to cut through, so let it rest in a dark place for about half a day.
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2
Once wilted a little, cut into 6 to 8 pieces.
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3
Sprinkle salt on the cabbage cores and start filling the barrel with them.
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4
Once filled, cover with about 1.5 times the weight of the 10 kg of cabbage.
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5
During the winter, all the liquid should come out within a day.
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6
Take out the cabbage and rinse well with water.
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7
Squeeze out the liquid piece by piece and let sit for a while.
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8
Then, squeeze out the liquid once more from the core to the leaves.
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9
Finely julienne the daikon and carrots marked with A).
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10
Cut the A) chives into 3 cm pieces.
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11
Bring 1.4 liter of water to a boil and add the dashi granules.
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12
Once cooled, add in the C) ingredients, apples, garlic, grated ginger.
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13
Add in the B) ingredients and shrimp paste.
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14
Mix well and let sit for about 30 minutes.
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15
Add in the A) ingredients and mix together.
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16
Now you have the yangnyeom sauce.
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17
Take the cabbage pieces from Step 5 and smear the yangnyeom sauce between each leaf.
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18
Arrange the cabbage pieces in a container.
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19
To seal off air, cover with plastic wrap and store in the refrigerator.
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20
It will be ready to eat in 3 days at the earliest, depending on your preference.
