Abstract: Sauerkraut, also known as pickled vegetables, is a traditional fermented food that is loved by many consumers for its unique flavor and rich nutritional value. This paper, written in the first person, explores the composition, taste, preparation process, and underlying chemical principles of sauerkraut. It also discusses the health effects and dietary recommendations for consuming sauerkraut. The aim is to promote traditional Chinese food culture and the ancient art of fermentation, enhance awareness of food safety and healthy eating, cultivate students’ scientific literacy and practical skills, and foster a greater appreciation for chemistry.

Key words: Sauerkraut, Fermentation, Sauerkraut preparation process, Histamine, Nitrite