Pickled products generally have a ratio of ten to one. If there is too much salt in pickled products, the taste of vegetables will be too strong. If there is too little salt, the pickled products will go bad easily. You can pickle ten catties of cabbage with one catty of salt.

Sauerkraut mainly exists in northeast China and German, and also exists in southwest China. It was called stone in ancient times, and its name is found in. The Book of Qi Yaomin in the Northern Wei Dynasty introduced in detail various methods of pickling sauerkraut with Chinese cabbage (called fermented grains in ancient times) and other raw materials. The original intention of making sauerkraut is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a thatched cottage in Nakata, a melon in the battlefield, and peeling is the ancestor". According to Xu Shen's explanation in the Eastern Han Dynasty, "sauerkraut is also sauerkraut", which is similar to the present sauerkraut. It can be seen that sauerkraut has a long history in China.