Northeast Sauerkraut

Using the patented technology of whey fermentation (derived from the traditional dairy process), the pure lactic acid bacteria in the whey are used for fermentation, and the nitrite content is only 2-3mg/kg (national standard ≤ 20mg/kg).

Achieve lower salt, safer health standards.

Home-style stir-fried stew, hot pot side dishes, and snacks restore the authentic flavor of "Inner Mongolia stewed sauerkraut".