Sauerkraut in the south is made of big leaf vegetables. Mustard is a famous vegetable species in China, which originated in China and is planted all over the country. Most of the sauerkraut in the north is made of Chinese cabbage, because Chinese cabbage is abundant in the north.

Sauerkraut can be an appetizer or a meal in the diet, and it can also be used as a seasoning to make dishes. It can be divided into Northeast Sauerkraut, Sichuan Sauerkraut, Guizhou Sauerkraut, Yunnan Fuyuan Sauerkraut, German Sauerkraut, etc. The taste and style of sauerkraut in different regions are also different. People often say "sauerkraut" generally refers to all kinds of sauerkraut made by all green vegetables or cabbages.

Taboos for eating sauerkraut can only be eaten after being stewed and cooked thoroughly. If you are greedy for sauerkraut with poor quality, poor food hygiene, mildew and short pickling time for a long time, it may cause urinary calculi.

Eating pickled cabbage contaminated with miscellaneous bacteria, mildewed, and containing too much nitrite due to short pickling time will make hemoglobin in blood become methemoglobin with no oxygen-carrying function, make red blood cells lose the ability to carry oxygen, lead to tissue hypoxia, and cause symptoms of nitrite poisoning such as cyanosis of skin and lips, headache, dizziness, nausea and vomiting, palpitation and palpitation, and even death in severe cases.

Moldy sauerkraut has obvious carcinogenicity and is inedible. Winter is the best season to make pickles or pickles, and it can be made in other seasons, but the quality is not as good as winter.

Reference to the above content? People's Daily Online-Northeast Cuisine: Two Home-cooked Practices of Pickled Sauerkraut