Pickled 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 excellent scientific management and business philosophies, closely integrating production, sales, and market demand. It delves into the market, comprehending consumer needs and feedback, and continuously 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 those who see the potential, striving for a brighter tomorrow.
Fermented Chinese cabbage can serve as an appetizer, a side dish, or a seasoning for cooking. The taste and style of fermented Chinese cabbage vary by region, including Northeastern, Sichuan, Guizhou, Yunnan Fuyuan, and German varieties.

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