About Process


WAREHOUSING

THROUGH CABBAGE SUPPLIED FROM LOCAL VICTORIAN FARMS, THOROUGH SANITATION IS UNDERTAKEN AND STORED IN 2-3 DEGREE TEMPERATURES.

CUT/SALTING

AFTER CUTTING OUT ALL THE UN-REQUIRED CABBAGE PARTS, IT IS SALTED IN WATER FOR NEARLY 15 HOURS

WASHING

THE SALTED CABBAGES UNDERTAKE 3 WASHING PROCEDURES TO ELIMINATE.

MARINATING

CHILLI POWDER, GARLIC, SPRING ONIONS AND MANY MORE FRESH INGREDIENTS ARE MIXED AND MARINATED WITH THE CABBAGES.

PACKAGING

THE SALTED CABBAGES UNDERTAKE 3 WASHING PROCEDURES TO ELIMINATE.

STORE

SORTED ACCORDING TO ITS MANUFACTURED DATE IT IS STORED IN 2-3 DEGREE TEMPERATURES.