2, step 2 cut the purple kale into thin shreds, and then sprinkle a little salt pickling, this step is very critical, can make the purple kale taste crisp.
3, and then prepare the right amount of ginger, garlic. Stir well with the kale.
4, find a clean glass bottle without oil and water, put the stirred kale into the bottle, sealed and stored in a warm place for fermentation,
5, spring and fall season days when the temperature is warmer about a week or so. You can ferment successfully. Fermented purple kale color will become purple-red, because the fermentation produces acidic substances, and purple kale encounter acidic substances will be red.
6, fermented purple kale can be eaten, with clean chopsticks, take out the soaked purple kale, you can eat directly, the taste is sweet and sour.