1. Seasonings: chili, dried shrimps, fresh lemon, garlic, ginger, salt, white vinegar, sugar.

2. Divide baby cabbage into four parts, wash repeatedly, soak in water for 30 minutes, blanch in boiling water for 10 seconds, pick up and dry.

3. Put the dried baby cabbage into a clean pot or large plate, mix well with salt, rub it gently for a few minutes, and leave it for about 15 minutes.

4. Squeeze dry the salted baby cabbage, rinse with cold water to remove the salt, squeeze dry again and set aside.

5. Take a large-mouth bottle, wash and dry it, put half of the lemon slices prepared previously on the bottom, then put a layer of mixed chopped chili, then put a layer of baby cabbage, and then put a layer of Ginger, garlic and lemon slices, then put a layer of baby cabbage, then a layer of sugar, then a layer of baby cabbage, then a layer of chopped chili and so on.

6. Just seal the bottle. In about a week, the delicious baby cabbage kimchi will be ready to eat.