Water-green vegetable is a kind of pickle of Hakka in Guangdong, and "green" is actually a homonym, which means "spicy" in Cantonese. The practice is to blanch the tender mustard with water, hang it in a ventilated place to dry it to a certain extent, and then put it in a jar (I have never cooked green vegetables, so I searched online). Potatoes are not pickles and have no taste. Add salt when cooking, and they are not sauerkraut, although they are still slightly sour. It is used to stir-fry meat and rice, and it tastes particularly good.

Kimchi is usually made of Chinese cabbage, green vegetables, white radish, rape or mustard. Pickled sauerkraut is made through multiple processes. First remove the dead leaves and clean them, then soak them in boiling water, and finally put them in a jar for fermentation. You can eat it in a week.

The method of "salt storage" is to sprinkle salt on the cabbage, arrange it neatly, then compact it, take it out and dry it in the sun after one month, but it won't go bad after a long time, so it's called winter dish. Because pickles are not as delicious as fresh vegetables, in the Qing Dynasty, this kind of pickles gradually developed into sauerkraut, which is also a way to keep fresh. Xie Yong's "Mixed-flavor Northern Pickled Sauerkraut" records the production method of pickled vegetables: "Pickled vegetables are put into the altar at the beginning of the cold month, the juice is removed, and the soup is boiled". Pickled vegetables, that is, cabbage, are soaked in light salt water in winter and sour in January, which is similar to the method of making leeks in the south. The northern yellow-bud cabbage is fat and pickled into sauerkraut, which has a unique flavor, especially when it is used in mutton soup. The method of making sauerkraut here is basically the same as today, that is, "sauerkraut mutton soup".