Since ancient times, pickled vegetables have been a common vegetable processing method used by the Chinese people. Traditional vegetable marinated products include ravioli, radish, cabbage, mustard and so on. The marinating process is also very simple. First, washing fresh vegetables picked from the field, then dried them, and placed in the altar, putting seasonings such as salt and paprika. At last, sealed and marinated them. It is usually eaten from one week to half a month. Although pickled vegetables taste good, they should not be eaten too much, and the salt content is too high, especially for people with high blood pressure, it is not suitable for them to eat.
自古以來，腌菜技術就是中國人常用的蔬菜加工方法。傳統的蔬菜腌制品包含雪裏蕻、蘿蔔、白菜、榨菜等。腌制的過程也很簡單，就是將從地裏摘回來的新鮮蔬菜洗幹凈，晾曬幹之後，放入壇中，加入鹽巴辣椒粉等調味料進行密封腌制。壹般壹周到半個月即可食用。腌菜口感雖好，但是不宜多吃，鹽分含量太高，特別是高血壓人群，更不適合吃腌制品。====================================
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