100 pounds put 750-1250 grams of salt.

If you're in the Northeast, where the weather is getting cooler, my sauerkraut is kept in the garage, so the ratio is 750 grams of salt for 100 pounds of cabbage, and if you're in the South or if it's hotter, the salt needs to be at least 1250 grams, or more.

Here's how to pickle sauerkraut:

Preparation ingredients: 2 mustard greens, salt to taste, boiling water to taste.

Step 1: Prepare mustard greens of the right size, no need to wash, put them on the balcony to air-dry for 1-2 days.

Step 2: Put the air-dried mustard greens directly into a container without water or oil.

Step 3: Boil the water, cool it down a little, about 80 degrees, and pour the 80-degree water directly into the kimchi jar with the mustard greens, not over the mustard greens.

Step 4: After that the mustard greens will immediately be scalded bright green.

Step 5: Put the lid on and start pickling the sauerkraut.

Step 6: the 4th day of the look, sauerkraut gradually molding yellow, local slightly green, can also smell a strong sauerkraut flavor.

Step 7: the 9th day of sauerkraut.