腌酸菜時，若僅僅依賴于撒鹽這一傳統步驟，往往難以達到最佳效果。要想讓酸菜既美味又持久保存，不發霉、不起沫，關鍵在于掌握以下兩點精髓，確保酸菜風味純正，歷經四季依然鮮美如初。

首先，關鍵在于酸菜的發酵環境。腌制前，務必確保所有容器、工具乃至雙手的潔凈無油，這是防止酸菜發霉變質的第一道防線。選用密封性能良好的壇子或玻璃瓶，為酸菜營造一個無氧或少氧的發酵環境，能有效抑制有害微生物的生長，讓乳酸菌成為主導，促進酸菜酸香風味的形成。同時，適量的鹽水比例也至關重要，過咸則影響口感，過淡則易生雜菌，唯有精準調控，方能成就酸菜的醇厚風味。

其次，巧妙利用自然力量——溫度與時間。在適宜的低溫下慢發酵，是保持酸菜品質的關鍵。避免高溫直射，選擇陰涼通風處存放，讓酸菜在緩緩的時光里慢慢醞釀，不僅色澤更加誘人，口感也會更加爽脆。此外，給予酸菜足夠的發酵時間，讓其自然成熟，而非急于求成，這樣腌制出來的酸菜，不僅不會起沫，反而能鎖住那份純粹與鮮美，即便是放置一年，依然能保持其原有的風味與品質。

綜上所述，腌酸菜不僅是一門技藝，更是一場對時間的耐心守候，只有掌握了正確的發酵環境與條件，才能成就一壇真正的美味酸菜。

腌白菜

材料：大白菜，鹽。

步驟：

1.收割下來的白菜放到太陽底下晾3-4天，天氣好3天即可。

2.燒一鍋開水，水開先把根部放下去燙一下，再整顆沒入，燙到菜變軟即可，不要用筷子戳，手按幾下測試。

3.燙好再放入涼水過一下，用水沖到冷卻。

4.全部弄好瀝一下水。

5.腌制的缸用酒精噴一下，不能有油之類的，一定要擦干凈。

6.一層一層放入白菜，放一層撒一點鹽，不要加太多，不然就是吃咸菜不是酸菜了。

7.壓上石頭，倒入沒過食材的清水。

8.表面蓋上東西，密封好。

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9.最少一個月就可以吃了。黃燦燦的非常好看。