The invention relates to the field of 
food technology, especially to a 
pickling fermentation method of Chinese sauerkraut and a 
processing technology thereof. Raw materials for the 
pickling fermentation method of Chinese sauerkraut and the 
processing technology comprise 200-400 g of Chinese sauerkraut, 400-500 g of streaky pork, 100-300 g of blood sausage, 100-150 g of pork bone, 90-110 g of bean curd, 40-60 g of vermicelli, 30-50 g of green Chinese onion, 5-10 g of ginger, 2-5 g of Chinese prickly ash, 4-7 g of anise, 10-12 g of 
cassia, 4-6 g of 
myrcia, 9-12 g of salt, 10-30 g of chili oil and 7-12 g of 
monosodium glutamate. The above raw materials are processed according to the following steps: putting the raw materials into a tank; adding auxiliary materials; pressing the tank; sealing the tank; fermenting; and 
drying. By the 
pickling fermentation method of Chinese sauerkraut and the 
processing technology thereof, the product is 
ready to eat after heated without adding any 
preservative. The product meets modern people's requirements on a rapid 
pace of life. The Chinese sauerkraut fermented by the method has pure sour 
flavor, mellow taste, moderate acidity and rich fragrance of Chinese sauerkraut, has no peculiar smell, has good 
brittleness, has complete shape without damage, has short fermentation period, and has low content of 
nitrite. The raw materials are easily available, and the technology is simple.