腌制泡菜的正確方法如下:
準備材料:芥菜5顆，開水1000ml。
先把芥菜洗幹凈，放在陽臺上晾幹。
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第二，燒水。
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第三，用開水燙菜。
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第四，當顏色變得更綠時，拿出來放在瓶子裏。
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五、瓶身要提前清洗幹凈並晾幹，瓶身壹定不能沾油。
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6.瓶子裝好後，把剛才用來燙菜的水倒進瓶子裏，然後找個硬硬的有點重的東西壓在菜上，保證菜完全泡在水裏。
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七五天就可以吃了。
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