Korean sauerkraut and northeast sauerkraut are both pickled products. Although the raw materials and processes used in their production are slightly different, similar problems may exist. For example, the fermentation process contained in kimchi may produce some substances beneficial to health, such as probiotics and antioxidants, but the salt content in kimchi is also high. Northeast pickled cabbage is made from Chinese cabbage by lactic acid bacteria fermentation, but it also contains high salt.
Generally speaking, kimchi and northeast kimchi are both pickled products, although their flavors and production techniques are different, and their health care effects may be similar. It is ok to eat these foods in moderation, but attention should be paid to controlling the intake to avoid excessive intake of harmful substances. At the same time, in order to keep healthy, it is suggested to maintain a balanced diet, eat more fresh and natural foods and reduce the intake of pickled products.