Ensiling method of rotten vegetable leaves

The invention discloses a residual vegetable ensiling method which comprises the following steps: (1) mixing residual vegetables and straws in proportion, and adding an ensiling leavening agent for intervention; (2) when the water content of the mixture is 65-70%, performing anaerobic fermentation through mechanical bagging or cellar storage; and (3) the fermentation reaction is successful after 7-15 days. Through ensiling of the rotten vegetables, the problem that the rotten vegetables cannot be ensiled, stored and utilized is effectively solved, rotten and mildewed rotten vegetables are avoided, serious non-point source pollution is avoided, and resources are effectively saved. 本发明公开了一种尾菜的青贮方法，包括如下步骤：(1)按比例将尾菜和秸秆混合，并添加青贮发酵剂进行干预；(2)当混合料含水量在65-70％之间时，通过机械套袋或者窖储进行厌氧发酵；(3)经7-15天发酵反应成功。本发明通过尾菜青贮，有效的避免了尾菜无法青贮和储藏利用的问题，避免尾菜腐烂霉变，避免造成严重的面源污染，有效的节约资源。