Abstract:Chinese cabbage，a major vegetable variety in Northeast China，was used as raw material to produce sauerkraut by traditional fermentation methods in northern China.The effects of fermentation methods and salt addition in fermentation，and storage temperature and light conditions in storage period on nitrite content，total acid content and sensory index of sauerkraut were investigated.The results showed that the nitrite content of artificially inoculated fermented sauerkraut was lower than that of natural fermentation，the total acidity content and sensory evaluation results were similar，the addition of salt during fermentation was less than 2%，and the quality of sauerkraut was better，the temperature of storage period was lower than 20℃，which was conducive to the storage of sauerkraut.No light storage was the best storage condition.