Is the colorful garden pickle pickled in a clay pit?

Sauerkraut, mainly found in northeastern China and Germany, also exists in southwest China. Anciently known as mince (zū), its great name is found in the Zhou Li. The Northern Wei Dynasty's Qimin yaojutsu (齐民要术), in particular, details the many ways in which our ancestors pickled sauerkraut with cabbage (the ancient name for woad) and other ingredients.

The original purpose of making sauerkraut was to prolong the preservation period of vegetables. In the Book of Songs, there is a description of "there is a hut in the middle field, there is a melon in the border field, it is peeled and minced, and it is offered to the emperor's ancestor", and according to the Eastern Han Dynasty's Xu Shen's "Shuo Wen Jie Zi", "minced vegetables are also sauerkraut", similar to sauerkraut, which is similar to sauerkraut, and this shows that the history of sauerkraut in China is quite long.