Pickled vegetables were a method of preserving and storing food for winter developed by ancestors from Eastern Asian areas. However, as living standards improved and cuisine become diversified, pickled foods such as summer salads, winter stews, Taiwanese golden pickled cabbage, Korean kimchi, Chinese Northeastern sour cabbage, and Japanese pickles have completely been incorporated into Taiwanese diets.

     The process of generic pickling in Taiwan usually does not include heat sterilization, from cleansing, flavoring, fermenting, to packaging. Preservation is achieved by adjustments in acidity, water activity, and artificial preservatives in high concentration sauces. Therefore, most pickled vegetables contain chemical additives and are often too strong in flavor.

     High Pressure Processing (HPP) is a post-package pasteurization that does not use heat, resulting in products that are preserved in the healthiest and safest status. HPP can inhibit decomposing bacteria and prevent over-fermentation by lactobacilli, as well as reduce salt usage—creating natural pickled vegetables that are low in salt, preservative-free, and the ideal texture for an extended amount of time.