泡菜是由鲜菜在浓度较低的盐水中,经过乳酸发酵制成的.它是我国传统的加工制品,在我国西南、中南地区几乎家家有泡菜坛,顿顿食泡菜.泡菜鲜嫩清脆,食用时不但能增进食欲,帮助消化和吸收,而且能防止多种疾病,因为乳酸能抑制多种病菌的活动,如痢疾、霍乱、伤寒、白喉及大肠菌等.适于做泡菜的蔬菜很多,如小萝卜、心里美萝卜、白萝卜、卫青萝卜、胡萝卜、洋白菜、大白菜、黄瓜、芹菜、各种豆类、莴笋、甘蓝、青辣椒等,凡 Kimchi is made of fresh vegetables in low concentration of salt water, after lactic acid fermentation made it is China’s traditional processed products, in our country southwest, southwest almost every family has a pickle altar, Dun Dun pickles.Kim fresh crisp, Not only can improve appetite, digestion and absorption, but also prevent a variety of diseases, because lactic acid can inhibit the activities of a variety of bacteria, such as dysentery, cholera, typhoid fever, diphtheria and coliform etc. Suitable for making pickled vegetables are many, Such as radish, heart radish, white radish, Wei green radish, carrot, cabbage, Chinese cabbage, cucumber, celery, all kinds of beans, lettuce, cabbage, green peppers, where