To pickle sauerkraut, add 10 pounds of salt to 100 pounds of cabbage. The ratio of vegetables to salt is 10:1.

It can be adjusted according to personal taste. In addition, a small amount of sugar should be added to make the taste better. The function of salt is to allow lactic acid bacteria to multiply rapidly. Adding too much will inhibit the reproduction of lactic acid bacteria, which is detrimental to fermentation. The cabbage must also be weighed down with large rocks and completely immersed in water. The parts exposed to the water will be rotted away by mold.

Be sure to confirm the pickling time according to the region and environment and ensure that the pickling time is sufficient. An extremely large amount of nitrite will be produced during the pickling process of Northeastern sauerkraut. It is converted into nitrates when cured and matured. Therefore, when you pickle sauerkraut, you must marinate it for enough time before eating. Do not eat Northeastern sauerkraut that has not been marinated for enough time due to greed or any other reason.