Pickling method of sauerkraut

First prepare fresh vegetables, such as cabbage and radish, wash and dry them.

Then cut the vegetables into suitable sizes and put them into a clean container.

Next, add an appropriate amount of salt and mix well, making sure that each piece of vegetable is coated with salt.

Finally, seal the container well and place it in a cool place, open the container once a day to let the air out, and after about a week, the sauerkraut will be fermented and ready to eat.