导 语：

Mother's taste，the origin of the dream

    Writer：Linheng Cheng  

                                                                                                                                        Editor：Guocheng Zhuo

   In the spring, sunny day, my mother always pickles a jar of green pickled cabbage,that is the taste of childhood which was brought from my mother.Until some years later,I travel in distant parts,but the light taste of pickles like nostalgia still save in my deep memory.

   Pickled cabbage is also called potherb mustard .It can be harvested both is spring and autumn.After growing in winter,it becomes green.My mother carefully selects the cabbage,sprinkles salt and treads down the cabbage.When the cabbage exudes vegetable juice, it is sealed in a jar. It seems easy, but it is earthy work. After more than 20 years,the smell of the cabbage is really fragrant.

 Vegetables Company develops hypohaline quick freezing pickled cabbage 

• Select carefully

　　By removing yellow leaves，cutting root，the we will select fresh and high-quality pickled cabbage .

• Low salt

　　After washing and drying，we start to sprinkle salt and then press juice. 

   Quick freezing

　　For showing green color and with a good smell。After one day‘s pickle, we will pack it and save it into a warehouse which temperature is below 18℃  after quick freezing.

     Packing

　   15kg/carton