1, belonging to different

Sauerkraut: sauerkraut belongs to the kimchi vegetable fermented food.

Snow cabbage: snow cabbage belongs to the pickled food.

Dried plum cabbage: dried plum cabbage belongs to the pickled food.

2, the selection of different materials

Sauerkraut: more selection of good toughness of leafy vegetables as raw materials for processing and production, common Chinese cabbage, mustard, snow red, cabbage and so on.

Snow cabbage: is a variant of mustard, the use of mustard leaves with stems pickled.

Meijin: uses the stems and leaves of potherb mustard or other mustard types.

3, color varies

Sauerkraut: the color overall especially yellow.

Snow lettuce: light green in color.

Dried Plum Cabbage: the dried vegetables are oily and yellowish-black in color, and fragrant.

Sauerkraut as shown:

Snow Cabbage as shown:

Dried Plum Cabbage as shown:

4, the practice varies

Sauerkraut: it is made by a number of processes, removing the external dead leaves, clean, soak in boiled water, and put into an altar to ferment and become.

Snow Cabbage: the practice is to make the leaves dry and pile up yellow, then add salt to pickle, and finally dry in the sun to fill the altar.

Dried Plum Cabbage: the practice is to dry the leaves, pile yellow, then add salt pickling, and finally sun-dried altar.

5, the taste varies

Sauerkraut: sauerkraut taste is sour.

Snow cabbage: texture crisp flavor fresh, crisp texture, slightly sour.

Dried Plum Cabbage: Plum Cabbage taste is salty and sweet.