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[Making Kimchi Kimchi]
ingredient -
Pickled cabbage 20kg, green onion, mustard, 1 scallion

Broth -
In 4L of water, add 1 cup of anchovy, 1 cup of dried shrimp, 3 dried scallop heads, 4-5 dried shiitake mushrooms, 2 palm-sized kelp, 1 pear, 1 onion, half radish, and 2 green onions, and add salt. Add 1 tbsp and bring to a boil

Glutinous Rice Porridge -
Soak 150g of glutinous rice 1 hour before, add 1.5L of rice broth, and pour porridge to cool.

Kimchi seasoning -
Put glutinous rice porridge in a bowl to mix, 2 cups of salted anchovy, 2 cups of fish sauce, 1 cup of salted shrimp, 2L of broth, 1 cup of plum syrup, 2 cups of garlic, 1/2 cup of ginger, raw shrimp at your discretion, 1.5Kg of red pepper powder, new sugar Add 2 tablespoons and mix

1. Shred 6 radishes (at your discretion), add kimchi seasoning, and mix
2. Add chives and fresh green onion and mix well.
3. Put the stuffing in the mashed cabbage

[Making pork broth]
1. Shred 2 medium-sized onions in a pressure cooker
2. Add 2 pounds of pork belly (at your discretion) and sprinkle with salt and pepper.
3. 2~3 green onions, cut into 5~6cm lengths, put between the meat and put the rest on top.
4. The fire is ignited over medium heat after about 10 minutes. When the bell is added, reduce the heat to medium-low and simmer for about 20 minutes more.