The tips for pickling raw sauerkraut without rotting are as follows: choose fresh vegetables, wash the vegetables well, use the right amount of salt, control temperature and humidity, and use clean containers and tools.

1. Choose fresh vegetables

Make sure you choose fresh, blemish-free vegetables for pickling. Fresh vegetables contain more water and nutrients that help fermentation and maintain texture during the pickling process.

2. Wash the vegetables thoroughly

Before pickling, wash the vegetables thoroughly to remove dirt, soil and impurities. Rinse several times with water to ensure a clean surface.

3, Use the right amount of salt

Salt is a key factor in the pickling process. Using the right amount of salt not only inhibits bacterial growth, but also aids fermentation during the pickling process. However, please note that too much salt can make pickles taste too salty.

4, Control Temperature and Humidity

The temperature and humidity during the pickling process are crucial to the quality of pickled sauerkraut. Keep the temperature within the right range, usually between 15-25 degrees Celsius, and make sure the humidity is moderate and not too wet or dry.

5. Use clean containers and tools

It is very important to use clean containers and tools during the pickling process. Avoid using containers with odors or residues that may affect the quality and taste of the pickles.