Directions 1. Combine 10 cups of water 1/4 cup of hot pepper powder, 3 TS of sugar, 1 T of salt in a large Mixing bowl. Mix everything until the sugar and salt dissolves. Set it aside for a couple minutes. I will call this “Kimchi Broth from now on. 2. Chopped Napa cabbage and Korean radish and put both in a large bowl. Sprinkle 2 TS of coarse sea salt on top. Toss them gently. Set it aside for a 20min~30Min. 3. It is time to make a sweet rice mixture. 2 TS of Sweet rice flour into 2 cups water. Cook it on medium-high. Keep stirring it. Once it starts to bubble, cook for 30 sec. and then turn off the heat. Set it aside to cool 4. Grind Asian pear, Onion, Garlic, and ginger together for about a minute. 5. Chop the rest of the veggies from the main ingredients into #2 Napa cabbage and Korean radish. Put every veggies into the container for preserving.

Thank you so much, Hyeyeong! I can't wait to make it!