Sauerkraut has a long history of thousands of years in our country. The cooking methods of sauerkraut also have their own advantages in our country. In the south, it is pickled in Laotan, and the famous Laotan sauerkraut is one of them; in the north, it is pickled with cabbage as raw material. Made from. The production process of sauerkraut is quite special, but strictly speaking, it is no different from kimchi. It is made through lactic acid fermentation, which is the process of the reproduction of lactobacilli, which makes the food taste slightly sour. The whole process is completed through food fermentation. Pickles are a characteristic culture in China. They are vegetables pickled with salt, pepper and other seasonings. Pickles do not necessarily go through the fermentation process, but they can be stored for a long time. Therefore, all pickles that can be stored for a long time are collectively called pickles. In the process of making pickles, salt is used for pickling. When eaten, they have a strong salty taste and taste salty. A large amount It may make you thirsty after use and should not be consumed in large quantities. Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid to inhibit the growth of spoilage microorganisms. The difference from pickling sauerkraut is that kimchi uses low-concentration salt water, whose lactic acid content reaches a certain concentration and isolates the product from air. , to achieve the purpose of long-term preservation, kimchi is a relatively low-salt food among pickled products.