Learn to Make Korean Cuisine by Watching Korean Dramas — Korean Kimchi

Cut the Chinese cabbage into 4 pieces with a knife, rinse it thoroughly with water, and season with salt to marinate for 24 hours.

Wash the white radish and cut it into round slices with a knife, then add salt and marinate for 24 hours.

If it's too troublesome, the white radish can also be cut into long strips. Add salt and marinate for 24 hours.

Wash the cucumber clean with water, cut it into long strips with a knife, and add salt to marinate for 24 hours.

Wash the chives thoroughly and cut them into inch-long sections with a knife. Peel the carrots, wash them, and cut them into thin strips with a knife, then mix them evenly into the chili sauce.

Squeeze the water out of the pickled Chinese cabbage with your hands, and evenly spread the mixed spicy sauce onto the cabbage. It can be eaten after marinating for 24 hours, or it can also be eaten after fermentation.

Drain the pickled cucumbers, add chili sauce, and mix evenly.

Drain the marinated white radish, add chili sauce, and mix evenly.