在腌制秋菜的过程中只要注意以下几点,腌出来的菜就能避免霉、酸、长白醭和腐烂变质。选菜腌菜要选择新鲜的蔬菜(如大白菜、萝卜、雪里蕻、芥菜头、包心菜、芹菜等),去掉烂叶、黄叶、虫叶,洗净晾干后再行腌制。用盐腌菜要用足盐,食盐除了能调味以外,还能帮助蔬菜控出水分,使其内部组织紧密,抑制微生物活动,杀死有害的细菌,起到防腐作用,所以腌菜用盐量一定要足。一般50公斤菜加盐5～7.5公斤为宜,但有 In the process of pickled autumn vegetables as long as the following points, pickled vegetables can avoid mildew, sour, long white grits and rotten metamorphosis. Pick vegetables pick vegetables to choose fresh vegetables (such as cabbage, radish, yam, mustard heads, cabbage, celery, etc.), remove the rotten leaves, yellow leaves, insect leaves, washed and then pickled. With salt pickled vegetables to use salt, salt addition to seasoning, but also to help control the vegetables out of water, the internal organization of tight, inhibit microbial activity, killing harmful bacteria, play a preservative effect, so pickles with salt Must be full. Generally 50 kg of salt plus 5 to 7.5 kg is appropriate, but there