家庭腌菜只要注意以下几点,腌出来的菜就能避免霉、酸、长白和腐烂变质。选菜。腌菜要选择新鲜的蔬菜(如大白菜、萝卜、雪里红、芥菜头、包菜、芹菜等),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公斤为宜。但有时 Family pickles just pay attention to the following points, pickled vegetables can avoid mildew, sour, long white and decay deterioration. Select dishes. Pickled vegetables to choose fresh vegetables (such as cabbage, radish, red currant, mustard head, cabbage, celery, etc.), remove the rotten leaves, yellow leaves, leaves, wash and then pickled. With salt. In addition to seasoning salt can pickles, vegetables can also help control the water, its internal organization close, inhibit microbial activity, killing harmful bacteria, play a preservative effect. Therefore, pickles with salt must be full. Generally 50 kilograms of vegetables plus 5 kg is appropriate. But sometimes