What is pickles: the practice of pickles, also called salted pickles, is mainly vegetables pickled with salt; That is to say, dry salt is sprinkled into fresh vegetables to be fermented in layers, or salt is dissolved into salt water with the required concentration to pickle vegetables. What is pickles: the practice of pickles: preserved pickles, also known as pickles, are made from fresh vegetables, salted with salt, and then squeezed out the excess water in the vegetables to dilute the salt. Then it is pickled by various sauces (sauce, soy sauce), so that the sugar, amino acids, aromatic gas, etc. in the sauce penetrate into the dish, making it a finished pickles product with delicious flavor and rich nutrition. What is sweet and sour pickled vegetables? Sweet and sour pickled vegetables are salted vegetables, and then some water is removed by squeezing or sun-drying, so that the sweetness of sugar and the sourness of vinegar penetrate into the vegetables and become sour, sweet but not greasy, sweet and sour, and unique dishes. The most famous is sweet and sour garlic. What is kimchi and how to pickle kimchi? Kimchi is a side dish made of a variety of fresh vegetables soaked in salt water with spices and fermented. Vegetables are fermented in salt water, mainly under the action of lactic acid bacteria. Lactic acid bacteria ferment sugar in raw materials to produce lactic acid. Lactic acid can inhibit the activities of harmful microorganisms and play a role in preserving kimchi, and make kimchi sour and fragrant, crisp and cool, and everyone loves it. Mainly divided into Sichuan kimchi and Korean kimchi. What is bad food: bad food: the food marinated with bad wine (yellow wine lees) is called bad food. More common in Jiangsu and Zhejiang provinces, the method is to cook food, cool it in the air, and then soak it in bad brine (called bad oil in some places). Fermented pickled products and non-fermented pickled products Vegetable pickled products can be divided into fermented pickled products and non-fermented pickled products: Fermented pickled products: little salt is added during pickling, and the pickling process has a strong lactic acid fermentation, accompanied by slight alcohol fermentation and acetic acid fermentation. Using lactic acid produced by fermentation and added salt and spices to preserve and enhance flavor. Fermented pickled products include pickles and sauerkraut. Such as: pickled radish, pickled pepper, pickled ginger, sour mustard, sour beans, sour cabbage and so on. Non-fermented pickled products: pickled with high salt, no fermentation or only slight fermentation occurs during the pickling process. Use high concentration of salt, sugar and other condiments to preserve and enhance flavor. Non-fermented pickled products include pickles, pickles, sweet and sour vegetables and waste vegetables. Such as salted radish, salted potherb mustard, salted kohlrabi, pickled cucumber, pickled radish, pickled papaya, sweet and sour buckwheat head, sweet and sour garlic, sweet and sour melon baby and so on. The low salt content of pickled vegetables is the development trend, and lactic acid fermented vegetables have a good effect on health.