Kimchi was made at the Yeoju Headquarters Temple Complex for a period of 3 days from November 12th to 14th. On the first day, over 20,000 heads of cabbage grown by the headquarters were harvested and pickled in salt water. On the second day, the pickled cabbages were washed and drained, and on the last day, the cabbages were seasoned to become kimchi. The golden cabbage grown this year is a highly functional food known for its crisp texture and high levels of dietary fiber.