According to the personal database, the water soaked in Laotan sauerkraut can directly soak onions, but the following points should be noted:

Ensure that the water of Laotan sauerkraut is clean: before soaking onions, ensure that the water of Laotan sauerkraut is clean and free of impurities and bacteria. If you use the old altar sauerkraut on the market, it is suggested to wash the sauerkraut with clear water first, and then soak the onion with sauerkraut;

Control the soaking time: the soaking time of green onions is shorter than that of sauerkraut, which can generally be soaked for about 20 minutes. Soak for too long, onion will become too soft and taste bad;

Adjust the taste: If you use the commercially available Laotan sauerkraut, its taste may be salty, so you need to adjust the time and amount of water for soaking onions according to your personal taste.

Laotan pickled cabbage, called mash in ancient times, refers to fresh pickled mustard tuber as the main raw material, pickled or not.