Fermented Chinese cabbage

Since its establishment, Huapeng Food Co., Ltd. has consistently combined quality with strict scientific management; pursuing the philosophy of green and environmental protection, it has established its brand through continuous innovation and development.
Throughout its development, the company has incorporated 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 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 cooperate wholeheartedly with people of insight, striving for a better tomorrow.
Pickled Chinese cabbage can be a side dish, a staple food, or a seasoning for cooking dishes. The flavors and styles of pickled Chinese cabbage vary by region, such as Northeast pickled Chinese cabbage, Sichuan pickled Chinese cabbage, Guizhou pickled Chinese cabbage, Yunnan Fuyuan pickled Chinese cabbage, and German pickled cabbage, etc.

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