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 embraced scientific management and business philosophies, closely integrating production, sales, and market demands. It delves into the market, understanding consumer needs and feedback, and continuously refines its products 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 individuals of insight, striving for a brighter tomorrow.
Fermented vegetables can serve as appetizers, side dishes, or as seasonings in preparing dishes. The flavors and styles of fermented vegetables vary by region, such as Northeastern Chinese sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, and German sauerkraut, etc.

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