Sauerkraut mainly exists in Northeast China and Germany, but also in Southwest China. It was called zū in ancient times, and its name was in Zhou Li. 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.
Extended data:
Sauerkraut can be an appetizer and dinner in our diet, and it can also be used as a seasoning to cook. Can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, German sauerkraut and so on. Different regions have different tastes and styles of sauerkraut. People often say "sauerkraut" generally refers to all kinds of sauerkraut made of green vegetables or cabbage.
Sauerkraut is made through many processes. After removing dead leaves, clean them, soak them in boiling water, put them in a jar for fermentation, and eat them a week later.
Sauerkraut was made by China people through continuous life experience and exploration, and was introduced to the Korean Peninsula in the Ming Dynasty (AD 1368~ 1644).