Generally speaking, when pickling pickled cabbage, you need 100 kg of salt per 1 kg of vegetables. This is a common ratio, but the specific figures need to be adjusted according to personal tastes and needs. If you want to control the amount of salt more accurately, you can use a salinometer to measure the concentration of salt water.

Hard dishes such as mustard and kohlrabi need more salt, while soft dishes such as green vegetables and Chinese cabbage can be salted less. If you like sauerkraut with strong sour taste and light salty taste, you can put less salt. And if you like pickled cabbage with strong salty taste, you can put more salt.

Pickling skills of sauerkraut

1. Vegetable selection: Choose vegetables with hard texture, thick skin, little moisture and crisp taste as raw materials for pickled sauerkraut. Such as mustard, kohlrabi, green vegetables, etc. At the same time, we should pay attention to choosing fresh vegetables without pests and diseases.

2. Cleaning and pickling: clean the selected vegetables, cut them into blocks or strips of appropriate size, then put them in a container, add a proper amount of salt, stir them evenly and pickle them for a period of time. In this process, the amount of salt should be appropriate, too much or too little will affect the taste and quality of sauerkraut.

3. Compaction: put the pickled sauerkraut into a sealed container, compact and exhaust, and then seal the container. This can avoid the deterioration of sauerkraut in the pickling process, and at the same time make sauerkraut more compact and taste better.