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对腌制酸菜过程中亚硝酸盐含量与ＮａＣｌ浓度及腌制时间的关系进行了研究，发现ＮａＣｌ浓度为１．５％时其亚硝酸盐含量最低，腌制３０天后，亚硝酸盐含量的峰值下降。
The relationship between the content of nitrite and the concentration of NaCl and the curing time in pickled cabbage was studied. The results showed that when the concentration of NaCl was 1.5%, the content of nitrite was the lowest. After curing for 30 days, the content of nitrite decline.