Baby dish, 2 apples and half a mashed apple.

Pear paste, half garlic and 3 cloves.

Half an onion and half an onion.

Four pieces of glutinous rice flour with ginger 1 spoon

Appropriate amount of water and salt

Rock sugar, a handful of Chili noodles, the right amount

Steps of baby vegetable kimchi

1. Cut the baby cabbage into four petals, put salt on the root of each leaf, and marinate for 4 hours (mainly to kill the water in the baby cabbage).

2. Put it in a basin, pour in light salt water and soak for one night.

3. When the baby cabbage kimchi is soft enough to fold, wash it with clear water and squeeze it out (squeeze it out as much as possible).

4. A spoonful of glutinous rice flour, add a spoonful of water, stir well, boil over medium heat, and then pour in apple puree, pear puree, Jiang Mo, minced garlic, Chili noodles and three teaspoons of sugar until it becomes mushy (keep stirring to avoid sticking to the bottom of the pot).

5. Pour chopped onion and shredded onion into a large bowl, pour in a spoonful of sauce and stir, then spread the sauce evenly on every leaf of the doll dish. Finally, stir and massage collectively to make them fully contact with kimchi sauce.

6. Pour into the bottle. (A special pickle bottle is the best. After scalding the bottle with boiling water, blow dry it with a hair dryer, and pour the pickle into the bottle after it cools.)