A farmer from southern Taiwan's Pingtung County has recently come up with an idea for storing fresh cabbages when prices are low with the aim of helping cabbage farmers resolve their perennial problem of production-sales imbalance.
His solution is "to immerse whole cabbages in salt water for two weeks to soften their texture before pressing them flat," Lin Ta-lung told CNA Tuesday.
After getting rid of over 80 percent of the water, the cabbage will look like "a less-than-1-cm-thick green onion pancake" and its volume will be just 5 percent of the original one, he said.
Describing cabbage treated this way as "a green healthy vegetable, " Lin touted his invention, already patented, as being able to keep cabbages at room temperature for a year if vacuum-packed.
"The pressed cabbages are suitable for soup and sauteed dishes, and can also be used to wrap meat or make rice balls," Lin said.
He said he is also thinking of using the cabbage juice produced during the pressing process to make enzyme drinks, other kinds of health food or stock, in order not to waste any part of the product.
His solution is "to immerse whole cabbages in salt water for two weeks to soften their texture before pressing them flat," Lin Ta-lung told CNA Tuesday.
After getting rid of over 80 percent of the water, the cabbage will look like "a less-than-1-cm-thick green onion pancake" and its volume will be just 5 percent of the original one, he said.
Describing cabbage treated this way as "a green healthy vegetable, " Lin touted his invention, already patented, as being able to keep cabbages at room temperature for a year if vacuum-packed.
"The pressed cabbages are suitable for soup and sauteed dishes, and can also be used to wrap meat or make rice balls," Lin said.
He said he is also thinking of using the cabbage juice produced during the pressing process to make enzyme drinks, other kinds of health food or stock, in order not to waste any part of the product.
