选菜:选择新鲜蔬菜,如大白菜、萝卜、雪里红、芥菜头、包心菜、芹菜等,去掉烂叶、黄叶、虫叶,洗净晾干后进行腌制。用盐:腌菜需用盐,食盐除了能调味之外,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,杀灭有害细菌,起到防腐作用,所以腌菜时用盐量一定要够。一般来说,50公斤菜加食盐5～7.5公斤为宜,但有时还会有另一种乳酸菌能在其中照常繁殖,使菜出现酸香味,这时可再将盐加到 Select vegetables: Choose fresh vegetables, such as Chinese cabbage, radish, snow red, mustard head, cabbage, celery, etc., remove the rotten leaves, yellow leaves, insect leaves, washed and dried for pickling. Salt: Pickles need salt, salt addition to seasoning, but also can help control vegetables out of water, the internal organization of tight, inhibit microbial activity, kill harmful bacteria, play a preservative effect, so pickled with salt The amount must be enough. In general, 50 kilograms of vegetables plus salt 5 ~ 7.5 kilograms is appropriate, but sometimes there will be another lactic acid bacteria in which breeding as usual, so that the dishes appear sour, then salt can be added