Celery is used for both food and medicine and is widely cultivated in China. Celery pickle contains a large number of active lactic acid bacteria, can well preserve the original vitamin c of celery, and can increase appetite and help digestion, is a promising vegetable processing new varieties. The preparation method is as follows: (1) Pretreatment of raw materials The fresh green, uniform and uniform celery leaves are washed, cut into 2cm long segments, and soaked in a negative-quartet chlorophyll copper solution with a mass fraction of 210 for 6h-10h. Rinse with clean water and dry the surface with water. (2) Prepare vegetable jars Pickled vegetable jars are soaked in warm water for 5 minutes to 10 minutes, rinsed with clean water, and finally rinsed with hot water of 90 degrees Celsius to 100 degrees Celsius for a short time. (3) Preparation of kimchi solution Prepare kimchi solution with hard water such as well water or spring water, because calcium and aluminum ions in hard water can be combined with pectic acid in vegetables to form pectate, which can play a role in the adhesion of cells to prevent kimchi. soften. If there is no hard water, calcium chloride 0.5% and salt 6%-8% can be added to ordinary water and boiled. After cooling, add 0.5% of liquor, 2.5% of rice wine, 3% of brown sugar (white sugar), and 3% of fresh red pepper. In addition, prickly ash, star anise, licorice, grass, orange peel, pepper and other appropriate amount of spices covered with white gauze back. (4) Picking up the pickle Place the processed celery on the altar, layer and compact it, and put it into a spice pack. When it is 10cm away from the mouth of the altar, add a layer of red pepper, then use bamboo sticks to hold the raw material and inject the kimchi liquid to flood the ingredients. Avoid raw materials exposed liquid surface, buckle the bowl-shaped altar cover, in the algae covered sink into cold water or salt water, forming a sink seal. (5) Natural fermentation Place the kimchi altar in a cool place and let it ferment naturally. When the lactic acid content reaches 0.6%-0.8%, kimchi is made. Generally, it takes 7 days to 8 days in summer and 15 days in winter. (6) Mixing and bagging Take out the mature kimchi and immediately add appropriate amount of ginger powder, garlic, sesame oil, monosodium glutamate, 0.25% nisin (natural food preservative, which is quickly hydrolyzed into amino acids in the digestive tract after eating) or 0.02 % of benzoic acid, the operating time should be as short as possible. The packaging bag is made of aluminum foil composite bag that is opaque to light and good in barrier property and vacuum-packed. (7) Low-temperature storage heat sterilization will make kimchi soften, destroy vitamin c, and inactivate lactic acid bacteria, which is not conducive to kimchi storage. Therefore, in the production of celery pickles can add garlic, nisin and other natural fungicides dosage, using vacuum packaging, in the 0 degrees Celsius - 4 degrees Celsius cryogenic cold storage best.