Sauerkraut is common in China in the northeast, southwest Yunnan, Guizhou and Sichuan regions, Guangdong, Chaoshan and other areas. Sauerkraut is also called pickled sauerkraut. It has a salty and sour taste, crunchy texture, bright color and aroma, appetizing and refreshing, sobering and de-fatiguing, and is suitable for both young and old. Sauerkraut in our diet can be appetizers, dishes, can also be used as a seasoning to make dishes, can be divided into northeastern sauerkraut, sichuan sauerkraut, guizhou sauerkraut, yunnan fuyuan sauerkraut, german sauerkraut and so on.

Sauerkraut is manufactured by a multi-step process, removing the external dead leaves, cleaning it, soaking it in boiling water, putting it into an altar for fermentation, and consuming it after a week.

Sauerkraut is a favorite food of the Chinese people. Every year in the fall, when cabbage, bok choy, and radish are harvested, families choose the right time to pickle and soak sauerkraut for winter consumption. The whole operation process requires that it be carried out in an oil-free, flourless and sterile state, sealed and pickled for a month before being stewed and consumed, with a rich, sour aroma and flavorful aftertaste.

Any acidic live bacteria will deteriorate and multiply before they are heated and cooked, and the process of removing the sauerkraut several times will also bring stray bacteria into the sauerkraut tank, resulting in a large number of stray bacteria, so the sauerkraut should be cooked and consumed for the benefit of your health.