Vegetable low-salt preserving method

The invention discloses a vegetable low-salt preserving method; vegetable raw material is pre-dehydrated in a dehydration vessel by 3-6 percent (vegetable weight) of salt to obtain dehydrated vegetable and dehydration liquid, the dehydration liquid containing salt, glucose, calcium chloride and hot pepper is added in a preserving vessel for being used as the preserving liquid of the dehydrated vegetable, and then the dehydrated vegetable is compacted, sealed and preserved by the preserving liquid, the preserving can be carried out for more than 12 days, and then solid liquid separation is carried out to obtain the preserved vegetable and the preserving juice, the preserving juice is settled, filtered, blended, packaged and sterilized to obtain nutrition sauce, the preserved vegetable is processed, seasoned, packaged and sterilized to obtain the crisp and savory preserved vegetable, and the obtained nutrition sauce is full of nutriments; the preserving method has low preserving cost, high production efficiency and low environment pollution, and the obtained preserved vegetable is crisp and savory and the obtained nutrition sauce is full of nutriments.