Chinese Fresh Cabbage (Brassica rapa subsp. pekinensis) is a highly sought-after leafy vegetable known for its tender texture, mild flavor, and high nutritional value. Commonly used in Asian cuisine especially for stir-fries, soups, salads, and pickling (like kimchi) this cabbage is valued not only for its taste but also for its versatility and shelf life. Ready export in 40ft refeer container.
Supplier From
Incheon,
Incheon Gwang-yuk-si,
South Korea (Republic Of Korea)
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we are a contracted export agent . we export kimchi, korean sticky rice, inventory of various goods from major on line platforms. we provide extraordinary bulky price.
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PRODUCT INFO
Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium.
USES
Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage.
SEASON
Lotus root is available year-round, with a peak season in the fall.
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Cabbage is a cruciferous vegetable that comes in green, red, and savoy varieties, each offering a distinct flavor and texture. Known for its high vitamin C and K content, cabbage plays a vital role in supporting immune function and bone health.
Its crisp leaves make it a great addition to salads, while its mildly sweet flavor deepens when cooked, making it perfect for soups, stews, and fermented dishes like sauerkraut and kimchi. With its low-calorie profile and fiber-rich content, cabbage is a healthy, versatile vegetable that can be enjoyed raw, steamed, or sautaed.
Cabbage is a cruciferous vegetable that comes in green, red, and savoy varieties, each offering a distinct flavor and texture. Known for its high vitamin C and K content, cabbage plays a vital role in supporting immune function and bone health.
Pak choi is an Asian vegetable with white stem and green leaves, each bouquet has 5 to 6 stems clustered around the center.
This is the most popular variety of. Cabbage eaten in Thailand. Despite its other name Chinese white cabbage pak choi is not uniformly white.
Ribbed a beautiful greenish stems are the white, which stands out starkly against the lush dark green leaves.
In Thailand cabbage is often eaten raw with a chilli dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
Fights inflammation.
Keeps you strong.
Improves digestion.
Protects your heart.
Lowers your blood pressure.
Lowers cholesterol.
Maintains bone health and healthy blood clotting.
Keeps cancer at bay.
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Red cabbage is a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones. Red cabbage is high in fiber, making it easier to digest foods and keep your digestive system healthy.
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Cabbage is packed with nutrients.
It may help keep inflammation in check. Cabbage is packed with vitamin C.
It helps improve digestion.
May help keep your heart healthy.
May lower blood pressure.
Could help lower cholesterol levels. Cabbage is an excellent source of vitamin K.
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2) Product Features
You can enjoy original favor and hewing, because it was preserved in honey after slicing process with 6-year-old ginseng. It is good for snack for exhausted modern people.
3) Suggested Use
Take 1-2 slices at any time Swallow after chewing then well, Otherwise you may be choked off.
**** Warning
If you are allergic or sensitive to a particular disease, check the ingredients of the product before eating. If you swallow the whole piece, it may make you choke. Chew it slowly and well.
