Sauerkraut in our country has a thousand years of long history, the practice of sauerkraut in our country is also different, the south to the old altar pickled, the famous old altar sauerkraut is one of them; the north is pickled with cabbage as raw material. The process of making sauerkraut is quite special, but strictly speaking it is no different from kimchi, it needs to go through lactic acid fermentation, that is, the process of lactobacillus bacteria multiplication to make the taste of food slightly acidic, and the whole process is completed by food fermentation. Pickles are a cultural specialty in China, and are vegetables that have been pickled with salt, chili peppers, and other seasonings. Pickles do not necessarily go through the fermentation process, but can be stored for a long time, so collectively those that can be stored for a long time are pickles. In the production process of pickles, salt is used for pickling, and when consumed, they have a strong salty flavor, taste salty, and are easy to use in large quantities for thirst, and should not be consumed in large quantities. Kimchi is mainly rely on the fermentation of lactic acid bacteria to generate a large amount of lactic acid to inhibit the growth of decaying microorganisms, and the difference between pickles and sauerkraut pickling is that pickles are used in a low concentration of brine, the lactic acid content of its lactic acid content to reach a certain concentration, and make the product isolated from the air, to achieve the purpose of long-term preservation, kimchi is a relatively low salt pickles in a relatively low-salt food products.