What are the methods and steps for making cold cabbage salad

Cold cabbage is the most refreshing and cool dish to go with rice in summer. It is also simple and easy to make. You can make a big box of it on the weekend and put it in the refrigerator to eat for a week. Cabbage is a vegetable with high water content but low calories. It can supplement rich vitamins, help digestion, kill bacteria, and fight diseases. Cabbage is refreshing and de-greasy whether it is stir-fried, stewed, or served cold.

Ingredients

Main ingredients: 500g cabbage

Accessories: 100g red pepper, 10g salt, 20g ginger and garlic, 10ml vinegar

step

1. Wash the cabbage

2. Drain the water and set aside

3. Cut the cabbage into thin strips.

4. Put the cut cabbage into the fresh-keeping box

5. Sprinkle with salt

6. Spread another layer and sprinkle another layer of salt, repeat until the whole layer is covered.

7. Press tightly with your hands

8. Add shredded ginger, minced garlic and shredded red pepper

9. Sprinkle a little salt on the red pepper

10. Add a little vinegar

Marinate for half an hour until the cabbage has lost its moisture and then stir evenly.

11. Cover the container and store in the refrigerator. You can eat it after three days.

Tips

1. All the processes and utensils used in making this dish must not be stained with oil, otherwise it will easily rot.

2. The finer the cabbage is cut, the better the taste will be.

3. You can also put the above raw materials into a large container, mix them, add salt, kill the water and then put them in a fresh-keeping box.

4. It is recommended to refrigerate the cabbage, otherwise it will become sour very quickly in summer. It tastes best when it is slightly sour.