How to make silage cabbage without salt, no scum, delicious and healthy

If you are afraid that pickles contain too much salt, which is not good for your health, you can make this dish at home, both delicious and clean.

Resources

Cabbage, filtered water.

Doing

Cabbage picks up the bad leaves outside, cut in half and then dry in the sun to remove excess water. If you do so, the cabbage after brewing will be crispy and not crushed.

Boil a pot of water, it is recommended to use filtered water, in the pot without oil, otherwise the cabbage will be easily damaged. After the water boils, add the cabbage and blanch it briefly, flip it on both sides, when the cabbage is bright green, take it out.

After blanching, the cabbage is taken out to cool, then put in a bucket, filled with cooled boiled water or purified water. If using tap water, it has a lot of impurities, cabbage after brewing will not taste good.

Then use 2 heavy bowls upside down to press the cabbage into the water, do not let the cabbage come into contact with the air or it is easy to be damaged and degraded. Incubated for about 15 days is ready to eat.

Cabbage after silage can be stir-fried with many different ingredients. The fermented cabbage should be taken out, cut off the water, put in a zip bag and stored in the refrigerator for a few months without spoiling, very convenient and hygienic.