LIANG JIN FARM Kaoliang Pickled Chinese Cabbage (Light) (良金农场高粱酒糟清香酸白菜) is a preserved food product from Taiwan's Kinmen County, made by pickling cabbage using a unique local ingredient, Kaoliang (sorghum) wine lees.

• Product Type: A traditional pickled Chinese cabbage (Suan Cai), known for its light and refreshing sour flavor.

• Main Ingredients: Chinese cabbage (大白菜), salt, lactic acid bacteria (乳酸菌), and Kaoliang (sorghum) wine lees (高粱酒糟).

• Unique Fermentation: It is made using Kaoliang wine lees as a natural fermentation agent, giving it a distinctive, mellow, and aromatic flavor. The "Light" version specifically offers a milder and more refreshing sour taste.

• Texture: Known for its crunchy, crisp, and sweet texture.

• Probiotic-Rich: The fermentation process results in a product rich in beneficial probiotics.

• Convenient: Ready to use straight from the pack after heating, with no need to rinse.

• Specialty: The farm is well-known for using local agricultural by-products, particularly Kaoliang wine lees, in its products. Besides pickled cabbage, they are also famous for their Kaoliang wine lees-fed beef.

This versatile ingredient can be used in many dishes:

• Hot Pot: The classic use, as the main ingredient for Suan Cai Bai Rou Guo (Sour Cabbage and Pork Hot Pot).

• Stir-fries: Delicious when stir-fried with pork or other meats.

• Dumplings: Can be chopped and used as a filling for dumplings.

• Soups & Stews: Adds a tangy flavor to soups, especially when stewed with pork ribs. The juice can also be used as a flavorful marinade.

Keep refrigerated after opening

*Photo for reference only.