Homemade cabbage kimchi

Overview

How to cook Homemade cabbage kimchi at home

Rub salt on each piece of cabbage (try to apply it to every place) and put it in water for 8 hours (I forgot to take a picture before), then wash it and soak it in cold boiled water, use scissors to reduce the pieces and let it dry (I squeeze it with my hands to get the water out)
Chop all the seasonings and put them together (don’t forget the rock sugar) and mix well
Add chili powder and salt and mix with other seasonings
Mix the cabbage with the water squeezed out and the seasonings
Put it in a sealed jar, cover it with plastic wrap and put it in the refrigerator for 24 hours at room temperature. You can eat it after three days