Sauerkraut is made through a multi-step process that involves removing dead leaves from the outside, washing them, soaking them in boiling water, placing them in a jar, and eating them after a week. Sauerkraut is made by the Chinese people through their experience and experience in life.

Sauerkraut is a type of pickle that exists in some parts of China and Germany. It was known as mince (zū) in ancient times, and its name is found in the Book of Zhou Li (周礼). The Northern Wei Dynasty's Qimin Yaojutsu (齐民要术), in particular, details the many ways in which our ancestors used to pickle sauerkraut with cabbage (the ancient name for woad) and other ingredients.

The original purpose of making sauerkraut was to prolong the preservation period of vegetables. In the Book of Songs, there is a description of "there is a hut in the middle field, there is a melon in the border field, it is peeled and minced, and it is offered to the emperor's ancestor", and according to Xu Shen's "Shuo Wen Jie Zi" in the Eastern Han Dynasty, "minced vegetables are also pickled", which is similar to today's sauerkraut, so we can see that the history of sauerkraut in China is quite long.

Sauerkraut in our diet can be appetizers, dishes, can also be used as a seasoning to make dishes, can be divided into the Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut, etc., different regions of the sauerkraut taste style is not the same. The people often say "sauerkraut" generally refers to all the green vegetables or cabbage made of all kinds of sauerkraut in general.