韩国泡菜Cabbage kimchi

大白菜洗净剖为四瓣，放入盐水内浸泡至少3小时至软。Cut the cabbages into quarters, soak in salt water for at least 3 hours.

取出白菜洗至少3次以去盐份，沥干备用。Rinse and wash the cabbage three times to remove the salt, drain.

用搅拌机把酱汁材料搅拌至细后加入调味料拌均，混合成腌汁。Blend sauce ingredients until fine, mix in seasoning as condiments.

把所有材料B混合，加入腌汁拌匀备用。Mix all ingredients B, add into condiments, mix well.

将腌汁均匀地抹在白菜叶上，一叶复一叶，同时将腌着的蔬菜夹于白菜叶中间，然后对折成卷，叠放于容器中。Coat each cabbage leaf with an appropriate amount of condiments, in the meantime, sandwich the mixed vegetables in between each leaf, roll up and stack them in a container, pour all remaining condiments over.

压紧加盖密闭，在室温存放3至4天后收入冰箱。Close tight and store in room temperature for 3-4days before keeping in fridge.