Pickled Chinese cabbage

Hua Peng Food Co., Ltd. has always combined quality with rigorous scientific management since its establishment; pursuing the philosophy of green and environmental protection, and building its brand through continuous innovation and development.
Throughout its development, the company has incorporated sound scientific management and business philosophies, closely integrating production, sales, and market demand. It delves into the market to understand consumer needs and feedback, continuously refining its products, and strives 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, striving for a better tomorrow.
Sauerkraut can be a side dish, a condiment for rice, or used to flavor dishes. The taste and style of sauerkraut vary greatly by region, including Northeastern Chinese sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, and German sauerkraut, among others.

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 it's made.