A summer delicacy, spicy and delicious perilla leaf kimchi

Today, I'm going to make kimchi. I prepared 150 sheets of silver. I cut the stems of the onions into small pieces and cut them in half. I cut the onions in half lengthwise, leaving the stems out. I cut the onions in half lengthwise. Here's the garlic. I cut one whole piece into thin slices and then thinly sliced them again. If you find thinning them too much of a hassle, you can just mince them. I also thinly sliced six cheongyang peppers to give them some spiciness. If you don't like spicy food, you can just put in the peppers. I roughly remove the seeds. If you want more seasoning, you can add some chives. Now that all three ingredients are ready, I'll make the paste. Add a cup of water and three to four tablespoons of powdered sugar to the water. So, quickly dissolve it without any problems. Stir the well-dissolved powder into the water and pour it in. If you add water like this and stir it, you can use the paste quickly. Let it sit for a while and then put it in a bowl. Add all the chopped ingredients to the cooled paste. I added garlic, onion, and green chili pepper. I added everything. Add the seasoning. I added half a shrimp and three plums. I added five tablespoons of anchovy sauce. I also added five tablespoons of chive sauce. Would anchovy sauce be okay instead of chive sauce? I didn't add soy sauce. I added one cup of the powder in a paper cup and then poured it in. Taste it. I added one tablespoon of salt. It's just right if you think it's a little salty. The kimchi filling is complete. I'll put it in. Put two or three sheets of kimchi on and lightly spread the seasoning on top. If you do it one sheet at a time, there will be too much seasoning. If you spread the seasoning on two or three pieces, the flavor will permeate the center and make delicious kimchi. There are a lot of these, so it takes some time, but you can do it quickly. The kimchi is all done. Let's take a moment to sit down. Let's take this apart and put it in a container. Kimchi made like this is delicious whether you eat it right away or after it's slightly seasoned. You can eat it with rice or meat. The kimchi is done. This is not kimchi made with soy sauce, but kimchi made with gar and soy sauce the way you make regular kimchi. I'm so tired these days and have no appetite. Enjoy this spicy and delicious kimchi and stay healthy. Thank you.