Cut the bottom of the cabbage into 10 shapes and cut it into 4 pieces by hand.
If you make a cut on the top and split the cabbage, the inside of the cabbage will not break.

I cut it into 4 pieces. When you pickle, you don't have to wash and pickle the cabbage, but you can wash it three to four times after pickling.

Dissolve 3 cups of salt in 3 liters of water.
Dip the cabbage in the melted salt water, soak it, then scoop it out and sprinkle salt between the cabbages.
Burn 3 cups of salt in water and sprinkle 1 cup of cabbage with the remaining 3 cups.
After sprinkling all the salt, pour the melted salt water and pickle it.
* When you sprinkle salt, mainly on the stem.

When you pickle, don't turn it upside down and let the inside of the cabbage come up.
After 3 to 4 hours, change the position of the cabbage.

The time to pickle depends on the size of the cabbage and the amount of salt, but it takes about 8 to 10 hours to pickle.
Summer cabbages are pickled in about 5-6 hours, and the amount of salt is low.

It's been about 8 hours, so it's salted enough to bend softly.

I washed the pickled cabbage three to four times and took it out in a basket.
Drain the cabbage leaves from the flip side so that they are underneath when you take them out.

The stem part remained fresh and the leaves were pickled in a state of breathlessness.

If you pickle the stem too much, the kimchi becomes salty.

You have to make it bendable gently and fresh so that you can put kimchi in it without being salty and delicious.