Apple puree 3 tablespoons baby cabbage 3 (about 3kg) white radish half root (about 400g) onion 1 celery 1 bunch of water 10 cup of Chili powder 8 tablespoons garlic puree 2 tablespoons ginger puree 1 tablespoon shrimp sauce 2 tablespoons fish sauce 60ml sugar and salt 2 tablespoons glutinous rice paste 1 cup (.

Steps of baby vegetable kimchi

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Step 1

Wash the baby cabbage, control the moisture, cut the bottom to the middle, and peel it into four pieces by hand for later use.

Step 2

Sprinkle salt into the thick part of the stem, then soak the cabbage in salt water (salt 250g, water 10 cup), slightly press the weight, take it out after softening for about 4 hours, rinse it with cold boiled water, and drain the water for later use.

Step 3

Wash white radish, peel it, cut it into small strips, and cut onion and celery into small pieces for later use.

Step 4

The white radish is slightly stirred with salt and Chili powder and pickled.

Step 5

Put celery, radish strips and onion into apple puree, garlic puree, ginger puree, shrimp paste, fish sauce, sugar, salt, honey and glutinous rice paste, stir well, spread the soup evenly on baby cabbage, leaf stalks and leaves, and wrap it up.

Step 6

Place in a container, seal, and fermenting for 2-3 days.