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 incorporated scientific management and business philosophies, closely integrating production, sales, and market demand. By delving into the market, understanding consumer needs and feedback, and continuously refining its products, the company strives 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 visionaries, striving for a brighter tomorrow.
Fermented vegetables can be a pick-me-up appetizer, a side dish, or used as a seasoning for cooking. The flavors and styles of fermented vegetables vary by region, such as Northeastern pickled vegetables, Sichuan pickled vegetables, Guizhou pickled vegetables, Yunnan Fuyuan pickled vegetables, and German sauerkraut, etc.

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.