Pickles used in different places are different. Liaoning, Jilin, Heilongjiang and other places in the east and northeast of North China are pickled with cabbage. Sichuan sauerkraut is made of mustard; White radish, green vegetables and white radish seedlings for sauerkraut in Guizhou.

Sauerkraut mainly exists in northeast China and German, and also exists 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.

The original intention of making sauerkraut is to extend the shelf life of vegetables. In the Book of Songs, there is a description that "there is a thatched cottage in Nakata, a melon in the battlefield, and peeling is the ancestor". According to Xu Shen's explanation in the Eastern Han Dynasty, "sauerkraut is also sauerkraut", which is similar to the present sauerkraut. It can be seen that sauerkraut has a long history in China.

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.