We hand-craft our kimchi in small batches using the highest quality ingredients and lacto-fermented in the traditional Korean style. Our kimchi is naturally preserved, and contains the perfect balance of flavors with probiotics that are good for your well-being and vitality. We never use any additives, preservatives, MSG, or vinegar, and you can taste the difference.
Napa or Vegan?
Many people are surprised to learn that traditional Korean kimchi often contains seafood. We use first-press, extra virgin fish sauce from the "Champagne" region of fish sauces in our Napa Kimchi. The fish sauce is fermented with wild caught black anchovies, so there's never any shellfish, and you are getting pure, umami goodness in your kimchi.
We set out to create a flavor-packed kimchi for those on a plant-based diet. Our vegan kimchi contains non GMO miso, a fermented soybean paste, which adds another layer of fermentation to our kimchi.
We have relationships with small, family-owned farms in Rhode Island and Massachusetts where we source our Napa Cabbage and Daikon when it is available in season. These farms are organic or practice "beyond organic" farming, which means they never use any chemical fertilizers or pesticides.
Our kimchi is medium spice and balanced with flavors. The heat comes from Korean red pepper powder, which contains capascin that is great for being anti-inflammation and regulates your blood sugar.