In most chinese restaurants, Its cabbage.
Raw cabbage hasn't salt inside.
seaweed
This is because they need the salt from the sea and if they give out the salt they have the will become deficient of it.
Cabbage and vinegar, or cabbage and salt.
To obtain pickled cabbage; salt is a preservative for foods.
Nandos and Chinese especially seaweed, which did you know, is actually fried cabbage?
fish,seaweed, and salt
kelp, seaweed, mangroves
put salt on it
no it reacts only with rainbow cabbage juice and not red
green cabbage that has been allowed to sit on the counter to dry somewhat -- usually 2-3 days. When coarse pickling salt is added and the process of kneading the salt/cabbage mixture begins, its juices will appear.
Who knows? (; But he likes sweets, and his favorite food food is cabbage and onigiri with seaweed.