Lactic acid bacteria are very important fermentation bacteria in the pickling process of sauerkraut, which can convert sugar in sauerkraut into lactic acid and make sauerkraut sour and tasteless. Pickling sauerkraut in vats is also a common method, because vats can provide a better fermentation environment, which is conducive to the growth and fermentation of lactic acid bacteria. Pickling sauerkraut with lactic acid bacteria is a very suitable choice. When using lactic acid bacteria, attention should be paid to hygiene and fermentation temperature to ensure the quality and taste of sauerkraut.