Pickled Chinese cabbage

Huapeng Food Co., Ltd. has consistently combined quality with strict scientific management since its inception; pursuing green and environmentally friendly concepts, and establishing its brand through continuous innovation and development.
Throughout its development, the company has embraced excellent scientific management and business philosophies, closely integrating production, sales, and market demands. It delves into the market to understand consumer needs and feedback, continuously refining its 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 of insight, striving for a brighter 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, Sichuan, Guizhou, Yunnan Fuyuan, and German pickled cabbage.

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