'3 bunches of chard'
'2 beets, peeled and cut into diagonal strips'
'1 bunch of green scallions, chopped'
'2 teaspoons of red pepper flakes'
'4 tablespoons of salt'
'4 tablespoons of sugar'
'5 garlic cloves, minced'
'1 tablespoon of monosodium glutamate (Ajinomoto)'
'3 bunches of chard'
'2 beets, peeled and cut into diagonal strips'
'1 bunch of green scallions, chopped'
'2 teaspoons of red pepper flakes'
'4 tablespoons of salt'
'4 tablespoons of sugar'
'5 garlic cloves, minced'
'1 tablespoon of monosodium glutamate (Ajinomoto)'
Carefully cut each chard bunch in half
Let them sit for 4 hours to dry out
Add the remaining ingredients, minus the chard, and mix well with your hands
If you want to tone down the pepper flavor, reduce the amount to taste
Squeeze the salty chard leaves in a lot of fresh water, drain well, and press to extract as much liquid as possible
Place small amounts of the pepper mixture between the chard leaves
Closely fold each leaf after adding the seasonings, forming a 'package'
Arrange the 'packages' in tightly sealed containers
Let it ferment for a day or two at room temperature
Cut into pieces before serving
Note: Kimchi should be stored in the refrigerator once ready and can keep for quite some time
When it starts to spoil, Koreans still use it to make soup.
