Keep it in the jar and change the water after the Chinese New Year. You can't eat sauerkraut after Tomb-Sweeping Day. Things that Tomb-Sweeping Day didn't eat before can be cut, thrown away and frozen in the refrigerator until summer.

In the eastern and northeastern parts of North China, Liaoning, Jilin, Heilongjiang and other places, Chinese cabbage is often used to pickle sauerkraut every winter. Chinese cabbage and sauerkraut are rich in nutrition, sour and delicious, and they are popular foods in winter. Especially in the northeast, stewed vermicelli with sauerkraut and pork is a good dish every winter.

The winter climate in Northeast China is cold. Every autumn in previous years, people began to prepare winter dishes. Picking sauerkraut is essential. It's best to choose a batch of Chinese cabbage, not extra large, but slender. Pick out the old leaves and rotten leaves, wash them, put them in a vat, sprinkle a little salt on one layer, then put another layer, compact them and sprinkle some salt. Until the water in the jar submerges the vegetables, cover the jar with a large plastic sheet, tie it tightly with a rope and put it in a cool place. Never put it in a place with high temperature. In that case, sauerkraut is easy to rot, and you can take it out to eat in two months.