Sauerkraut is made through many processes. After removing the dead leaves, clean them, soak them in boiling water, put them in a jar and eat them in a week. Sauerkraut is made by China people through continuous life experience and exploration.

Sauerkraut is a kind of pickle, which exists in China and some German areas. 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 of "there is a thatched cottage in Nakata, melons in the battlefield, and peeling is a sacrifice to ancestors". Xu Shen's Shuo Wen Jie Zi in the Eastern Han Dynasty is interpreted as "pickles in pickles", which is similar to today's sauerkraut. It can be seen that the history of kimchi in China is quite long.

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. People often say "sauerkraut" generally refers to all kinds of sauerkraut made of green vegetables or cabbage.