According to the inquiry of the gourmet world, when pickled sauerkraut, the ratio of vegetables to salt is 1:1, that is, 1 kg of salt is the best for 1 kg of vegetables. The advantages of this ratio are as follows:

1. Keep the freshness of vegetables: salt can inhibit the growth of bacteria and keep the delicious taste of vegetables.

2. Keep the color of the dish: Salt can keep the color of the dish bright and make the sauerkraut look more delicious and attractive.

3. increase the preservation time of vegetables: salt can kill some bacteria and make pickled vegetables last longer.