1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil淺漬蔬菜輕鬆上手‧fujidinos 有田燒 手繪磁器一夜醃漬罐 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="1semweCCLh"><a href="https://basil.idv.tw/blog/3268/fujidinos-asazuke">淺漬蔬菜輕鬆上手‧fujidinos 有田燒 手繪磁器一夜醃漬罐</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/3268/fujidinos-asazuke/embed#?secret=1semweCCLh" width="600" height="338" title="“淺漬蔬菜輕鬆上手‧fujidinos 有田燒 手繪磁器一夜醃漬罐” — basil‧草本新鮮" data-secret="1semweCCLh" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2011/04/fujidinos-asazuke-01.jpg960960因此在健康概念越來越盛行的現在，淺漬的方式逐漸被重視和推廣。通常建議用來去水的鹽比例，在 4～5%（最好要在 8% 以下）之間，既能保持漬菜的爽脆程度，也能讓乳酸菌順利繁衍同時抑制壞菌的產生。不過，在低鹽醃漬的情況下，漬菜容易隨著時間拉長而開始滋生其他的微生物；因此醃好的漬菜，越早吃完越好。