The main dish was pickled cabbage at home since I was little. My grandmother said that she had been eating pickled cabbage in her memory.  The people of Sichuan grow with pickled cabbage from one generation to another.

We are interested in the origin of sauerkraut very much, so we decided to go to the school library to search for some information. The three of us looked through a lot of books on the shelves, but there were very few about the origin of the pickled cabbage; Some books say the origin of the pickled cabbage is in the north, others said it was in the south. The main purpose to make sauerkraut at the beginning was to preserve vegetables.

In order to have a more profound understanding of the pickled cabbage, we went to the market to interview the elder. An 80-year-old woman told us that the ancestors had already had sauerkraut, but Sichuan sauerkraut was not the same as (that of) the northern.Sichuan pickled cabbage is fermented of itself without salt, and people put some pickled cabbage in the food, so that the food tastes acid, and people's appetite will be improved. The old woman was intoxicated when she talked about the a pickled cabbage , then we can feel how popular the Sichuan pickled Chinese cabbage is.