Sauerkraut is one of the three largest pickles in the world, which is rich in vitamins A, B, C and other important vitamins and various minerals. It is a safe and nutritious vegetable fermented product. Sauerkraut fermentation is the result of lactic acid bacteria decomposing sugar in Chinese cabbage and producing an organic acid-lactic acid which can be directly absorbed by human body. After lactic acid is absorbed by human body, it can stimulate digestive glands to secrete digestive juice to help digestion, increase appetite, inhibit the reproduction of spoilage fungi in large intestine and reduce the production of toxins.