Launched by founder and fermentress Aruna Lee in 2014, Volcano Kimchi is a San Francisco-based producer of vegan and organic kimchi. We source locally, often direct from local farmers. We hand-make our kimchi in small batches because that’s what ensures the freshest, best-tasting kimchi. We believe in sustainability, packing our kimchi in glass jars, never plastic. We are committed to producing vegan kimchi without added sugar, using shiitake mushroom powder and seaweed to lend our kimchi a distinctive umami flavor. Volcano Kimchi is always well-balanced, never too salty, with just the right amount of spice to suit all palates.
I was born in South Korea, and grew up in a buddhist monastery where every meal included a variety of home-grown and locally-harvested vegetables, served in an array of vibrant and nutritious ways. Some of my earliest memories are of sneaking away to steal bites of kimchi from the assortment of crock pots that lined the temple walls. I came to San Francisco in 2001, and while San Francisco is now home, the memory of those flavors is as fresh today as it was then. This is the guiding inspiration I use in preparing each batch of Volcano Kimchi.