sauerkraut is not planted, but is produced from fresh vegetables by processing methods such as salting and vinegar soaking. Not only China people like sauerkraut, but foreigners also like it. People in different countries will use local vegetables to process sauerkraut according to local climatic conditions. According to a material from the world medical field, few Egyptians suffer from cardiovascular diseases, which is mainly due to their eating habits, because sauerkraut has been proved by modern medicine to have the effect of softening blood vessels. The ingredients used by Egyptians to pickle sauerkraut are very rich. They often pickle a kind of sauerkraut, using several times its base material. Common ingredients include pepper, garlic, aniseed, leaves, fennel and various sauces. Of course, vinegar is indispensable in the curing process. However, there is no rice vinegar or aged vinegar like China in Egypt, so white vinegar has to be used instead. When you are a guest in Egypt in winter, the first dish served by the host must be a cold dish with various sauerkraut!

There has been a record of sauerkraut in Russia since the Slavic people had a history. According to the analysis of scientists, it contains nearly twice as many vitamins as ordinary cabbage.

sauerkraut is called "pickled vegetable" in Japan. Chinese cabbage is also one of the main raw materials of Japanese sauerkraut. The taste of Japanese sauerkraut contains all five flavors, but it tends to be sweet and sour in general. The basic practice of Japanese sauerkraut is not complicated. The unified juice is sold in the shopping mall, bought home, carefully washed, chopped into four and a half with boiling water, soaked in pickled vegetable juice, added with a little salt and monosodium glutamate, and fermented for two days. Of course, it tastes better if it is kept for a long time. Kimchi is another name for Korean pickles or Korean pickles, which can also be called Korean pickles. Calling it "kimchi" is an incorrect reference to Korean kimchi. Authentic "Kimchi" refers to a kind of delicious food fermented by lactic acid bacteria, which is popular in some provinces and cities in southwest China. Its production process is obviously different from that of Korean pickles, with the emphasis on the word "bubble". Two kinds of delicious food should be distinguished. South Korea used to be an agricultural country in history, and rice has been its staple food since ancient times. Nowadays, Korean cuisine includes all kinds of vegetables, meat, seafood, etc., and fermented foods such as pickles (fermented spicy cabbage), seafood sauce (pickled fish) and soy sauce (fermented bean products) have become the most representative and nutritious foods in Korea. The biggest feature of Korean table culture is that all the dishes are served at once. According to tradition, the number of side dishes varies from the lower 3 dishes to 12 dishes for the king according to different grades. And the placement and layout of the dining table are also very different with the types of cooking. Gimjang refers to the Korean custom of pickling pickles in winter, which has been preserved for many years. Because most vegetables are difficult to cultivate in 3~4 months in winter, pickles are generally preserved in early winter. Pickled vegetables are a kind of fermented food with vegetables as the main raw material and various fruits, seafood and meat as the ingredients. It is not only delicious and refreshing, but also rich in nutrition. It is an indispensable main appetizer on the Korean table. Kimchi is a popular saying among Koreans that "rice without Kimchi (Korean: pickles) is not for Koreans." South Korea is short of materials, so every meal is radish and cabbage, which is very single. Pickles produced by each family have different tastes and nutrition. There are many kinds of pickles in Korea, which can be divided into radish pickles and cabbage pickles in spring according to seasons. Cucumber pickles and radish pickles in summer; Spicy cabbage and pickled radish in autumn; All kinds of pickles in winter. The taste, fragrance and nutrition of pickles are different due to the different fermentation degree, raw materials, containers, weather and technology.