本文对四川泡菜腌制的因子及有关质量问题进行了探讨，并提出了提高四川泡菜质量的措施。
In the paper the affect factor and the quality of sichuan pickles are discussed in order to put forward the measure of improving it's quality.
一项芬兰的研究表明，在腌制泡菜过程中经历的发酵过程会产生好几种抗癌的成分，包括ITC(异硫氰酸酯)，吲哚以及莱菔硫烷。
A Finnish study found that the fermentation process involved in making sauerkraut produces several other cancer-fighting compounds, including ITCs, indoles, and sulforaphane.
泡菜做法：你可以腌制西瓜皮。除了烹饪之外，果皮还有成千上万种料理方法。
As pickles: You can pickle watermelon rinds! Not to mention, there are myriad applications for peels beyond cooking.
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