The technology we use is the biological organic fertilizer production process of Beijing Jia Bowen Biological Technology Company

Using the method of pig manure, chicken manure, cow manure + agaric fungus sawdust + biological agents, all using artificial 45 days 7 times to hide, high temperature fermentation, the highest temperature can reach 65 degrees Celsius, can effectively remove grass seeds, eggs, heavy metals, antibiotics, harmful bacteria, can effectively reduce the use of deworming drugs

The difference between Chinese cabbage with chemical fertilizer and without chemical fertilizer

Fertilizer cabbage has a high water content. Although it is crunchy, it has a light spicy and astringent taste. The water also contains a light taste of urea.

Farmyard fertilizer cabbage crisp, sweet, not spicy and astringent taste, more will not have urea for, only a light sweet, even if the fried are very delicious.

The method of pickling

Good materials, good containers, old ways, no technology, no technology, just dumb work

Have good material, have good taste naturally

Management,

At least three times more than the cylinder, that is, in order to ensure the quality, no deterioration, but also in order to increase the need for production capacity.

stone

A good stone is very important. First of all, the area of the stone should be large enough to cover the vast majority of the surface area, and at the same time, it should be able to completely enter the cylinder. A stone weight 25-35 kg, at the beginning of the need for two stone weight about 40-50 kg, this time the light pressure can not go down; After pouring the cylinder, it is enough to need a stone, about 25 kilograms or so. If the stone is too heavy at this time, the pickled cabbage will become too pressured and become a pimp.

The cave

Our bomb shelter is kept at a constant temperature of around 6 degrees Celsius all year round

Yield difference

We can only pickle 200 jin of Chinese cabbage in one jar. At present, we have more than 600 jars, and only one jin of Chinese cabbage can be produced, so the yield is very low.

A large pond is 200 thousand jin of cabbages, equivalent to our output of 1000 jars

Taste the difference between

The naturally fermented pickled cabbage is not sour, it is mainly sour fermented taste, which is rich in dozens of lactic acid bacteria and various flavor substances.

Other methods of pickling is only sour inside, the sour taste is more sharp, and not lasting;

Pickled cabbage technology on the market now

Seventy percent of farmers, mostly in Liaoning province, dig holes in their vegetable fields, pickle pickles and then sell them to processing plants, which the country has begun to crack down on.

Twenty-five percent of the regular manufacturers build large ponds, which produce a high yield of 200, 000 kilograms of cabbages in one pool

5% of the regular large factories with fermenters produced by pickled cabbage, the use of lactic acid bacteria fermentation pickled cabbage, characterized by health, low yield, taste due to lactic acid bacteria single species, the lack of flavor substances.

We are the first in China, with an annual output of 50,000 jin of pickled pickled cabbage

No preservatives

At present, the pickled cabbage sold on the market has never heard of no preservatives, we really do not add preservatives, pickled cabbage is taken out, elective, shred, to excess moisture, packaging. Do not add any flavor enhancers, colorants, preservatives.

Because we are directly to the dealer or the online sales, generally can't more than 15 days to reach customer, this time don't have a problem, if there is a bag is how to do, in fact, it doesn't matter, the reason and bags are lactic acid bacteria in the breeding iteration will produce gas, sauerkraut is not bad, not only at this time and better to eat? It's like fermentation in a VAT.