The method of making German sauerkraut is very simple: first, slice the cabbage with a slicer, or cut it into very thin shreds with a knife. Then hammer the shredded cabbage soft and come out. Then add salt to the cabbage, and put the squeezed juice into a container (usually in wooden barrels in the past) for fermentation. You can also add some white wine to make "wine sauerkraut". The shredded sauerkraut should be completely immersed in the soup, and there should be no air in the middle to avoid fermentation failure. This is why shredded cabbage should be hammered hard at the beginning of production, and finally a heavy object should be pressed on the container. You can taste delicious sauerkraut in a cool place for 4 to 6 weeks.