Introduction: Sauerkraut is a favorite food for many, especially during the cold winters. With a long history, particularly in Northeast China, it is almost a staple on every household's dining table. This is partly because it is cold in winter and fresh vegetables are difficult to preserve, so pickling is used as a method. On the other hand, it is due to its unique flavor. Sauerkraut is salty, sour, crisp, and tender; it whets the appetite, refreshes the mind, sobers up from alcohol, and relieves greasiness. It can also increase appetite and aid digestion. At the same time, when cabbage turns into sauerkraut, its nutritional components are not easily lost.
1. More nutritious than plain water. Although the nutritional value of sauerkraut is far from that of green leafy vegetables like spinach, and even much less compared to Chinese cabbage (see table below), it still contains some nutrients, with at least a higher content than plain water.
2. Enriches the variety of vegetables on the table. Sauerkraut is, after all, a type of vegetable that can make the winter dining table a bit more diverse. Although sauerkraut is essentially Chinese cabbage, and strictly speaking, it doesn't align with the principle of dietary diversity, it's still a different way of eating, so you don't have to eat Chinese cabbage all day long.
3. Eating sauerkraut has become an inheritable tradition for people in the north. Undoubtedly, this tradition is related to low productivity. The habit of loving sauerkraut seems to be a "hangover" from hard times.
4. Sauerkraut has relatively little pesticide residue. Compared to off-season vegetables produced in winter greenhouses, Chinese cabbage has less pesticide residue. Moreover, after a long period of pickling, any existing pesticide residues will decompose—the residues are lost along with the nutrients. However, it should be pointed out that some people consider sauerkraut a seasonal winter vegetable, which is a metaphysical error.