There are different points for the nutritional value of pickled cabbage. We interviewed Mr. Yang who was engaged in pickled business for a long time . He said, sauerkraut is very sour, but the taste is crisp with bright color, it can improve the appetite,wake the people up from drinking and go to greasy; it not only can increase appetite, help digestion, but also promote the absorption of iron.

Sauerkraut fermentation is Lactobacillus decomposition which resolves the sugar in cabbage and produces lactic acid. Lactic acid is an organic acid, after it is absorbed into the body, it can increase appetite, promote digestion, at the same time, cabbage becomes acid, its nutritional composition is not easy to lose . To cook with Pickled cabbage, tofu and fish together can increase appetite, improve the human body to absorb protein.