Generally, there are two ways to pickle sauerkraut-raw pickling and cooked pickling. Raw pickling is relatively simple. After washing, press it in a vat, and press it very firmly, leaving no gap. After pressing it, press a big stone. When pickling, put some salt on each layer properly, and then pour in raw water, so that after one month, pickled cabbage will be ready to eat and can be stored for a long time. If it takes a little shorter time, it should be cooked and salted. First, boil a pot of boiling water, scald the washed cabbage in the pot, let it cool and then press it into the jar, so that it can be eaten in a few days.