Let the cabbage rest in a dark place for about half a day to wilt slightly.

Cut the cabbage into 6 to 8 pieces.

Sprinkle salt on the cabbage cores.

Fill a barrel with the salted cabbage pieces.

Cover with about 1.5 times the weight of the cabbage in salt.

Let the cabbage sit overnight to draw out liquid.

Take out the cabbage and rinse well with water.

Squeeze out the excess liquid piece by piece and let sit.

Squeeze out the liquid again from the core to the leaves.

Finely julienne the daikon and carrots.

Cut the chives into 3 cm pieces.

Bring 1.4 liter of water to a boil and add the dashi granules.

Let the dashi broth cool.

Add the apples, garlic, and grated ginger to the cooled dashi broth.

Add the red chili peppers (coarsely and finely ground) and shrimp paste.

Mix well and let sit for about 30 minutes to develop the flavors.

Add the julienned daikon, carrots, and chives to the sauce and mix together.

The yangnyeom sauce is now ready.

Take the cabbage pieces and smear the yangnyeom sauce between each leaf.

Arrange the cabbage pieces in a container.

Cover with plastic wrap to seal off air.

Store in the refrigerator.

Ready to eat in 3 days or more, depending on your preference.