What's the difference between pickles, sauerkraut, pickles and plum vegetables?

Salted vegetables are half-dried with salt, pepper and pepper, and can be eaten after mixing for a few days. Sealed pickles can be kept for half a year at room temperature, and crocks can be kept for several years. Sauerkraut should be boiled with less salt for at least 20 days, and it is best to eat it within one year; Kimchi is a jar pickled with cold boiled water and salt, pepper, pepper, ginger and garlic. After adding favorite dishes, such as radish, cabbage, garlic, cowpea, green vegetables, tender ginger, baby cabbage and so on. You can usually eat it for two or three days. Every time you add some salt to kimchi, you can add some white wine when it blooms. Plum vegetables are Guangdong and Guangxi, so they are not cooked well. But Sichuan people make sprouts with similar taste, the vegetables are cut, and the core and leaves are cut tooth by tooth. Then hang the whole tree to dry, mix it with salt and pepper, and seal it in a crock. When sealing, you can put some dried cereal grass in the jar mouth and seal it with mud. It takes a summer to open the can, which will be more fragrant, because the sprouts are cooked in February and are best eaten in the second half of the year.