What does it mean to say that Japanese pickles are too salty and too sweet for me to take?

From Liang Shiqiu's "Yasha Talks about Eating". Another flavor is stir-fried asparagus with miso cabbage. This is a hot stir-fry. Cabbage in the north is white and tender. Fresh from the soy sauce tank, chopped cabbage, fried asparagus slices, a unique flavor, and the snow red fried bamboo shoots, fried bamboo shoots with chestnuts, fried bamboo shoots with mushrooms, very different. Japanese pickles are too salty and sweet for my taste.

Expansion:

Sauerkraut is fresh vegetables, salt pickled into pickle blanks, and then pressed or soaked in water to reduce the degree of the method of pickle blanks in the excess brine (salt) pulling out the salinity of the blanks into the vegetables into the salinity of the blanks to reduce, and then with a different sauce (soy sauce, sweet sauce, etc.) or soy sauce sauce sauce, so that the sauce in the sugar, amino acids, aroma, etc. penetrate into the pickle blanks, become flavorful, nutritious and delicious, and the taste is very good, and the nutritional benefits are very good. The sauce is then made with different sauces (yellow sauce, sweet noodle sauce, etc.) or soy sauce so that the sugar, amino acid and aroma in the sauce will penetrate into the billet of the pickles, making them tasty, nutritious, appetizing and easy to preserve.