Sauerkraut is a kind of vegetable pickled food, popular in northeastern China, southern provinces and Taiwan. Most of the selection of good toughness of leafy vegetables as raw materials processing production, common cabbage, mustard, potherb mustard, cabbage, etc..

There are various varieties due to different raw materials, and the taste of each variety varies greatly. In northeastern China and northern China it generally refers exclusively to sauerkraut, which is made from cabbage (in the Jin language area it is mostly made from mustard greens and is called huangcai). When the sauerkraut is dehydrated or dried, it is called "dried sauerkraut".

Sauerkraut in the Chinese diet can be appetizers, dishes, but also as a seasoning to make dishes, can be divided into the Northeast Sauerkraut, Sichuan Sauerkraut, Guizhou Sauerkraut, Yunnan Fuyuan Sauerkraut, German Sauerkraut and so on, different regions of the Sauerkraut taste style is not the same. The common people often say "sauerkraut" generally refers to all kinds of sauerkraut made of all green vegetables or cabbage.

Extended information:

The processing of sauerkraut varies according to the climate, geography, and raw material varieties, but they are all processed with leafy vegetables as the original. Methods are divided into two categories that is, the first type of direct use of vegetables salted and then fermented; the second type of vegetables with a short period of steaming, after rapid cooling, natural fermentation or salted fermentation; or a combination of the two methods.

In ancient records, sauerkraut is also known as "pickled", "pickled", the same method and the Northeast pickled sauerkraut, a month after the fish out of the sun, can be put on for a long time not bad, called winter vegetables. As the dried pickles are not as good as fresh vegetables, to the Qing Dynasty, this pickle gradually developed into sauerkraut, but also a way to preserve freshness.

Xie Yong's "food flavor miscellaneous Yong - northern flavor of sauerkraut" recorded the sauerkraut system: "cold early in the month to take salt vegetables into the tank, remove the juice, into the boiling soup cooked. Pickled cabbage that cabbage in winter to light brine soaked, January and sour, and the South for yellow leek method is slightly the same. And the northern yellow buds of cabbage fat, pickled into sauerkraut, the flavor is absolutely winning, into the goat soup is particularly good. Here said sauerkraut method is basically the same as today.

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