<Sauerkraut> "Nanyang to the west, every family has sauerkraut". Naixiang sauerkraut is different from Sichuan kimchi, also different from the "pickled fish" used sauerkraut, its practice is unique, unique flavor. The production of the first dish washed (to sweet potato leaves, radish seedlings, snow red, nest torch for the top), boiled to seven or eight mature, fishing in a tank or basin with a stone pressure, and then add the water to cook vegetables, do not let the vegetables exposed to the water surface, and then, soak for five to seven days, can be eaten, if you use the front of the sauerkraut, "through" a little bit more quickly. Almost every family in Neixiang sauerkraut, sour taste is pure, eaten for a long time, appetizing, remove fire, eliminate grease. It can be cold, made into soup, noodles and buns. Strangely enough, this simple soaking method of sauerkraut in Naixiang, once you leave the local soil and water, it will never become sour again. To Neixiang guests, do not eat a good meal of sauerkraut, really regret.