1, sliced pickled cabbage and garlic seedlings.

2. Put the broth into the pot, first add sauerkraut to taste, then add garlic sprouts, skim the floating foam after cooking, add salt to taste, and then add sesame oil.

Sauerkraut is made through many processes. After removing the dead leaves, clean them, soak them in boiling water, put them in a jar for fermentation, and eat them a week later.

Sauerkraut is a kind of pickle, which exists in China and some German areas. It was called stone in ancient times, and its name is found in. The Book of Qi Yao Min in the Northern Wei Dynasty introduced in detail the various methods that our ancestors used Chinese cabbage (called fermented grains in ancient times) and other raw materials to pickle sauerkraut. The original intention of making sauerkraut is to extend the shelf life of vegetables.