Sichuan sauerkraut, also known as Sichuan pickle, is made by soaking green vegetables. Sichuan folk, pickled sauerkraut with green vegetables in early winter, stored in a big jar, can eat until next summer. Sauerkraut is often mixed with chicken, duck and fish to make soup, which is sour and refreshing and relieves summer heat and boredom. Sichuan sauerkraut is sour, golden in color, crisp and fragrant. It is an essential seasoning for pickled fish and pickled cabbage soup, and has a wide range of uses. The sauerkraut of authentic Sichuan pickled fish, pickled with big leaf mustard, has a fragrant smell, but the disadvantage is that it has many leaves and few stems and lacks crisp taste.

The pickling method and taste of Chaoshan sauerkraut and Northeast sauerkraut are completely different, and the taste is extremely special, probably because of the choice of mustard. The mustard used in Chaoshan sauerkraut has many stems and few leaves, which is very crisp in the mouth, but it is not fragrant enough compared with Sichuan sauerkraut. Sauerkraut is also called salted sauerkraut or pickles in Guangdong. Its crude fiber can promote the peristalsis of human intestinal wall, prevent dry stool and dilute enterotoxin. Its lactic acid is an organic acid, which has the functions of promoting defecation, relieving hangover and promoting digestion, and relieving fever and dryness. Therefore, regular consumption can prevent constipation and intestinal cancer. Chinese medicine also believes that sauerkraut is flat, sweet and sour, and has the functions of promoting digestion, relieving boredom and relaxing bowels.