What's the difference between German sauerkraut and Northeast sauerkraut?

The difference between German sauerkraut and Northeast sauerkraut is that Northeast sauerkraut tastes heavier and the taste of the product is slightly different.

German sauerkraut is made of cabbage or kohlrabi, while northeast sauerkraut is made of Chinese cabbage, and the production methods are also different. When the northeast pickled cabbage is pickled, the whole Chinese cabbage is pickled in a jar, and the whole Chinese cabbage is taken out and shredded when it is eaten. Kimchi was not invented by Germans. The history of European sauerkraut can be traced back to ancient Greece and Rome.

The raw material of German sauerkraut comes from local cabbage. These cabbages were picked by workers from vegetable fields and made into sauerkraut on the same day. When making sauerkraut, first cut the cabbage into filaments and put it in a vat. Then several employees stood in the vat, stepped on the shredded vegetables until the water was soft, added salt and some white wine, and then put the squeezed juice into the container for fermentation. The optimum fermentation temperature is 265438 0℃, and some necessary lactic acid bacteria are added in the middle. After four to six weeks, sauerkraut will be ready. Although handmade sauerkraut is more expensive than industrial production, it is more delicious and popular.