Thanh Yen Company

Pickled cucumber Features: 1. Pickled green cucumber size: ll, l, m, s, ss (from 160-750 as per buyers' requests) 2. Pickled green cucumber salted: 10-12 baume degrees 3. Pickled green cucumber citric acid: 0.3-0.5pct 4. Pickled green cucumber acetic acid: 0.5-0.7pcs 5. Pickled green cucumber ph: 4 max. Or the cargo be processed as per buyers' requests. Pickled radish We are a specialiezed exporter for pickled ginger cucumber, and radish with japanese taste, european taste.Our radish have different size, you can also tell me which kind of size do you need, and then we can manufacture it by your order. Pickled ginger 1) material: good fresh ginger 2) thickness: 0.8 - 1mm 3) color: light pink color 4) packing: in 25kg bag, 20bags in one caton. 5) supply date: all the year 6) minimum order: 20' or 40' container 7) payment terms: l/c, t/t Bag

Supplier: Sushi ginger, pickled ginger, pickled radish, pickled cucumber

Supplier: Salted vegetables : pickled radish, pickled cucumber, pickled ginger, chemical materials : thiourea diocide , barium chloride, barium nitrate, calcium chloride, sodium nitrite, sodium nitrate, strontium carbonate, strontium nitrate, bromide: calcium bromide, sodium bromide, barium bromide, magnesium bromide, ammonium bromide, potassium bromide, thiourea, barium carbonate, pharmaceutical materials : fenofibrate, l-tryptophan, l-lysine, monohydrochloride, l-lysine acetate, l-lysine sulfate (pharmaceutical grade), l-lysine sulphate(feed grade), dextran70, dipyridamol, allopurinol, gemfibrozil, glucosamine sulphate 2kcl, iron dectron, levofloxacin hcl, l-carnitine tartrate, l-arginine, methyl sulfonyl, methane, piroxicam, sibutramine hcl, troxerutin, toltrazuril, plant extract, captopril, dimenhydrinate, horse chestnut powder extract, chondroitin sulphate, sodium copper chlorophyllin, spriamycin base, zinc picolinate

Supplier: Fresh made Pickles of various varieties like Mango pickle, Gourd pickle, Green Chilli pickle, Carrot pickle, Radish pickle and many more as per the requirements.

Fermented & Processed Pickles Fermented and processed pickles create tasty salads, snacks, side dishes and toppings. They are low in fat, fresh and can be easily stored. In Egypt and the Middle East, torsi â?? a mix of vegetable pickle is an everyday side dish for breakfast, lunch and dinner. Pickled radishes, turnips, carrots, cucumber, onion and chili are the most commonly consumed, together with cauliflower, olives and lemon. There are many health benefits related to adding pickled vegetables to one's diet. Ancient Egyptians loved pickles and Cleopatra claimed that pickles helped her maintain her beauty. It increases your metabolism, brine pickles are calorie free, they are ideal for low carb snacking and good for the digestive system. Our fermented and processed pickles are prepared with cold, salted brine for up to three months so that the bitter compound is removed, the vegetables are softened and imbued in flavor. It is then washed and sorted and packaged in containers in a brine solution for its preservation. The harvesting process plays a key role in our pickle produce. Our farmers select the finest olives and vegetables. Each olive is selected according to ripeness before the fermentation process commences. For the preservation process, our vegetables and olives are transferred to large tanks that are filled with a brine solution, which is made up of water and 10% salt. It takes up to three months for the fermentation process to be completed. This process is necessary to break down the sugar in the vegetables, and to produce the carbon dioxide so that the pickled vegetables can be stored for many months after packaging. Once the fermentation process is complete, the vegetables and olives are removed from the brine and immersed in water to remove all the salt. At this stage any slicing and selecting takes place. The vegetables and olives are then packaged with a liquor consisting of brine and labelled for shipment.