양배추물김치 맛있게 만드는 법/cabbage mulkimchi/밑반찬 만들기

김치는 한국의 전통음식입니다.
새콤하고 시~원한 물김치는 입맛이 없을때, 과식한 후, 고기를 먹은 후 몸과 머리속까지 상쾌하게 해줘요.
속이 더부룩할때 상큼한 물김치는 소화력도 높이고, 배변활동도 원활히 해주어 장기능이 튼튼해져요.
물김치의 재료중 비트와 양배추는 위를 보호하고 항산화작용이 뛰어나 우리몸을 건강하게 해줘요.
영상을 보시고, 깔끔하고 맛있는 물김치를 담아 보아요.
Kimchi is Korean traditional food.
When you don't have a taste for sour and sour mulkimchi, it refreshes your body and head after overeating and eating meat.
When you feel bloated, fresh mulkimchi increases your digestion and helps your bowel movement to strengthen your organ function.
Among the ingredients of water kimchi, bits and cabbages protect the stomach and have excellent antioxidant properties to keep our bodies healthy.
Watch the video and try to put clean and delicious water kimchi.
{ingredients}
cabbage 600g,
(To remove impurities from cabbage)
2 tablespoons of salt
2 tablespoons of baking soda
2 tablespoons of salt (pickled cabbage)
4 tablespoons of sugar (pickledcabbage)
(thicken wheat flour)
500ml water, 3 tablespoonwheat flour
2 handful of shallot
3 green soft pepper
3 red soft pepper
3 salt
3 tablespoons of anchovies sauce
3 tablespoon of soy sauce
6 slice garlic, Thumb size ginger
radish 150g, beet 150g
{cooking process}
Put 2 spoons of baking soda and 2 spoons of salt in 4L of water for 30 minutes.
Cut the muwabite into squares, slice the scallions into 3 to 4 centimeters, and slice the fresh peppers diagonally.
Remove the cabbage from the water and marinate 4L of water with 2 spoons of salt and 2 spoons of sugar for 30 minutes.
Put 4L of water in a large side dish container and mix it with all the ingredients.