A fermentation method for aerogenic pickled food includes the following steps: first performing preparatory fermentation work for aerogenic pickles followed by placing into a container for pickling and, sealing the container for anaerobic fermentation. The container is configured with a unidirectional ventilation valve. When the pickles generate gas during fermentation filling up the receiving space of the container, the oxygen content of the receiving space is relatively reduced. When the gas in the receiving space continuously increases, the air pressure within the receiving space becomes greater than the air pressure outside the container, and thus the excessive gas will be discharged from the container via the unidirectional ventilation valve, thereby constituting the present invention.一種產氣類醃漬食品之發酵方法,先將產氣類之醃漬品進行發酵準備工作後放入容器內醃漬,且密封而進行厭氧發酵,容器設有單向透氣閥,待醃漬品在發酵過程產生氣體而充滿在容器之容置空間內,令容置空間內的含氧量相對減少,且當容置空間內氣體持續增加,致使容置空間內之氣壓大於容器外的氣壓,此時多餘的氣體將由單向透氣閥排出容器外,藉此構成本發明。1‧‧‧鹹菜2‧‧‧容器21‧‧‧容置空間22‧‧‧開口3‧‧‧封蓋物31‧‧‧薄膜32‧‧‧蓋體321‧‧‧透氣孔4‧‧‧單向透氣閥
