Chinese cabbage grown without pesticides and fertilizers is abundant in the cold winter. In addition to fresh food, pickling Chinese cabbage into kimchi is the ancient wisdom of the ancients to cherish fruits and vegetables and adjust the ingredients, and it is also a side dish that often appears on the daily family table.
The ancient taste inherited from the country grandma In order to support organic farmers for a long time, Liren cooperated with Longhong, who has many years of experience in agricultural processing, to develop kimchi at room temperature. Zheng Rihan, the person in charge of Longhong Pickles, uses the recipe passed down to him by the country's grandmother and combines the experience of his master to make golden pickles. Long Hong constantly adjusts the formula ratio of salt, sugar and acidity, and manages the temperature and time of the subsequent sterilization to try to preserve the crispness and taste of the vegetables. After many years of research and development, Long Hong found the best formula and finally made a pot of hot and sour golden kimchi.
feature: ● No artificial colors, artificial flavors, and preservatives are added. ● Sour and spicy appetizer, promote appetite. Origin: Taiwan
Ingredients: Chinese cabbage, salt, sugar, vinegar, miso (manufactured by non-based soybeans), chili, chili powder, sesame oil (soybean oil, sesame oil), lactic acid, soybean salad oil
Storage: Please place in a dry and cool place, avoid direct sunlight, please keep tightly closed and refrigerate after opening
Product of Taiwan
Net weight: 400g
Contains sesame and soy.
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