Pickled Chinese cabbage

Huapeng Food Co., Ltd. has always combined quality with rigorous scientific management since its establishment; pursuing green and environmentally friendly concepts, it has established its brand through continuous innovation and development.
Throughout our development, the company has embraced excellent scientific management and business philosophies, closely integrating production, sales, and market demands. By delving into the market, we understand consumer needs and feedback, continuously refining our products to better serve a wide range of customers 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 collaborate wholeheartedly with those with insight, striving for a brighter tomorrow.
Pickled Chinese cabbage can be a side dish, a companion for rice, or used as a seasoning in various dishes. The flavors and styles of pickled Chinese cabbage vary by region, including Northeastern, Sichuan, Guizhou, Yunnan Fuyuan, and German styles.

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