腌菜是家庭不可缺少的佐食小菜 ,为防腌制的小菜发霉、变酸和腐烂 ,腌制过程中要注意以下几点 :选菜　腌菜要选新鲜蔬菜 ,如大白菜、萝卜、雪里红、芥菜头等 ,去掉烂叶、黄叶、虫叶 ,洗净晾干后再腌。用盐　腌菜用盐除了能调味外 ,还能帮助蔬菜控出水分 ,使其内部组织紧密 ,抑 Pickles is an indispensable family Zuo vegetables, anti-pickled cabbage moldy, sour and decay, pickling process should pay attention to the following points: Selection of pickles to choose fresh vegetables, such as Chinese cabbage, radish, snow In the red, mustard first class, remove the rotten leaves, yellow leaves, insect leaves, washed and then salted. In addition to salt with salt pickles seasoning, but also to help control the vegetables out of water, so that its internal organization close,