Cooking Steps

1. 

   Step1:Wash baby cabbage (no cabbage. Baby cabbage is obviously tender) and cut it into 24 pieces. This time, I cut it into two pieces. But the four pieces are better and taste better. Lift each leaf of baby cabbage and rub it with salt. Marinate it for more than two hours to kill the water in baby cabbag

2. 

   Step2:Dry pepper is made into paprika powder by cooking machine (this step will be omitted if I buy the finished product). I like spicy so I buy paprika powder. If I don't eat spicy, I buy Korean paprika powder. It's red but not spicy

3. 

   Step3:Cut apple, pear, ginger and garlic into pieces and mash them

4. 

   Step4:Mix all the mud together

5. 

   Step5:Mix the puree of ginger and garlic with chili powder. Here, add leek and shredded radish, and mix well with salt

6. 

   Step6:Wash the salt on the pickled baby dishes and wring them to control the water. Generally speaking, the strategy is to control the water for 26 hours. I usually try my best to wring them. The picture is fast. I find that the taste is not very different

7. 

   Step7:Unfold the baby vegetables layer by layer, and spread the sauce in step 5

8. 

   Step8:The safe is marinated in the refrigerator. It works overnight. Of course, it tastes better after a long time