1. Laotan pickled cabbage is pickled with cabbage or mustard greens. Laotan sauerkraut is a popular method of pickling sauerkraut in Northeast my country, Hebei, Henan and other places. It has a sour and spicy taste, which is very appetizing and goes well with rice. It can be stir-fried, stewed, mixed with noodles or eaten with instant noodles. The quality of pickled cabbage in pickled laotan is very important, and there should be no oil in the pickled cabbage tank.

2. Laotan pickled cabbage was called Jing in ancient times, and its name is found in "The Rites of Zhou". The Northern Wei Dynasty's "Qimin Yaoshu" introduces in detail the various methods that ancestors used to pickle sauerkraut with cabbage (called Siong in ancient times) and other raw materials.