Snow cabbage is made from "potherb mustard" pickles, while sauerkraut is usually made from fermented cabbage.

Snow cabbage is pickled, salted cabbage. Salted vegetables. The snowy vegetables can also be made out of sauerkraut, and salted vegetables. Sauerkraut is sauerkraut bacteria fermentation out of the dish, acetic acid bacteria live bacteria fermentation, to help the stomach to lift the alcohol poisoning of the dish, is sauerkraut, has the effect of defeating fire.

Salted vegetables

Vegetables pickled with salt and other seasonings. It has a strong salty flavor and can be stored for a long time. Can be considered a Chinese culture.

Sauerkraut

Sauerkraut, the ancient name of mince (zū), sauerkraut in our diet can be appetizers, dishes, can also be used as a seasoning to make dishes, can be divided into the Northeast sauerkraut, sichuan sauerkraut, guizhou sauerkraut, yunnan fuyuan sauerkraut and so on, the taste of the sauerkraut in different regions of the different styles of flavors are also not the same. The people often say "sauerkraut" generally refers to all kinds of green vegetables or cabbage made of all kinds of sauerkraut.

1. Snow cabbage, also known as potherb mustard, is China's Yangtze River Basin is widely cultivated in winter and spring important vegetables, to the petiole and leaves to eat, high nutritional value. There are fresh and pickled products, fresh snow peas are bright green, slightly astringent taste slightly spicy, often used to stir-fry minced pork; salt pickled snow peas texture crispy flavor fresh, crisp taste, slightly sour taste.

2. Snowdrops have the effect of diuretic and diarrhea, dispelling wind and blood, swelling and pain. The main treatment of urinary adverse, diarrhea, dysentery, coughing up blood, swollen gums, sore throat, mute, hemorrhoids, itchy lacquer sores, bruises, joint pain and other diseases, is commonly used in folk medicine. Snowdrops can be planted many times a year, in Jiangsu, Zhejiang area winter sowing and spring harvest of snowdrops called spring vegetables, autumn sowing and winter harvest of snowdrops called winter vegetables; in Hunan, Hubei, Sichuan has the habit of cultivation in all seasons.

3. Salted vegetables, also known as pickles, is mainly salt preserved and flavored vegetables, has a strong salty taste, can be preserved for a long time. It can be used to directly accompany meals, or as a raw material for cooking (such as potherb mustard fried shredded pork, dan dan noodles in the squash, etc.). It is quite common in areas with more coastal brine, as a main ingredient or accompaniment to cold dishes.

4. Sauerkraut, a type of pickle that exists in some parts of China and Germany. Anciently known as mince (zū), its name is found in the Zhouli. The Northern Wei Dynasty's "Qimin Yaojutsu" describes in detail the many ways in which our ancestors pickled sauerkraut with raw materials such as cabbage (the ancient name for woad).