The invention discloses a Chinese sauerkraut 
pickling method which is characterized by comprising the steps of preparing vegetables, heating the vegetables, quickly cooling and 
drying the vegetables, putting the vegetables into a pot, adding water, adding 
vitamin C, adding 
lactic acid bacteria, compacting, fermenting in the pot and the like. According to the Chinese sauerkraut 
pickling method, the 
pickling time is short; nutritional components of the original Chinese cabbages are furthest retained; Chinese sauerkraut is enriched with the nutritional substances such as the 
vitamin C, 
ammonia acid, 
organic acid and dietary fibers; by the adoption of the clean and sanitary pickling method, the Chinese sauerkraut contains a large amount of edible nutritional components; natural 
plant enzymes can be produced in a pickling process, so that the effect of keeping the normal 
physiological function of the 
gastrointestinal tract can be achieved; furthermore, the upper parts of the Chinese sauerkraut are jade white, and the Chinese sauerkraut leaves and the heart of the Chinese sauerkraut are slightly yellow, so that the tender feeling is achieved; the Chinese sauerkraut tastes sour and delicious and can stimulate the 
appetite. The method is scientific and reasonable; the content of 
lactic acid bacteria is high, so that the Chinese sauerkraut can be quickly fermented, and the phenomenon that the health of a 
human body is harmed as amine substances are produced in the initial stage of 
fermentation due to high harmful 
bacteria content and 
nitrite amine is produced under the reaction between the amine substances and 
nitrite in the later stage of the 
fermentation is avoided; furthermore, the production of the 
nitride can be reduced because the content of the 
lactic acid bacteria is high.