Fermented Chinese cabbage

Hua Peng Food Co., Ltd. has always combined quality with strict scientific management since its establishment; pursuing green and environmental-friendly concepts, it has established its brand through continuous innovation and development.
Throughout its development, the company has adopted sound scientific management and business philosophies, closely integrating production and sales with market demand. It delves into the market, understanding consumer needs and feedback, and continually refines its products to better serve a wide range of clients and consumers.
How to better sustain the development of traditional brands in the new era is the goal and central task of Huapeng. Huapeng sincerely hopes to cooperate wholeheartedly with people of insight to seek a better tomorrow.
Pickled Chinese cabbage can be a side dish, a condiment for rice, or used to flavor dishes. The taste and style of pickled Chinese cabbage vary by region, such as Northeastern pickled Chinese cabbage, Sichuan pickled Chinese cabbage, Guizhou pickled Chinese cabbage, Yunnan Fuyuan pickled Chinese cabbage, German sauerkraut, and so on.

Fermented Chinese cabbage is made through multiple processes, including removing outer dead leaves, cleaning, soaking in boiling water, and fermenting in jars. It's ready to eat about a week after production.