NAPA CABBAGE KIMCHI
Fresh, clean and tangy. The secret starts with locally sourced organic Napa Cabbage from Northern California farms. Add a dash of spice and a twist of time for a flawlessly fermented jar of probiotic goodness. Goes with everything.
This isn’t your grandma’s kimchi. A unique spin on traditional radish kimchi, jicama is packed with antioxidants, vitamins and minerals and is rich in prebiotic fibers. It has a crunchy and tangy personality.
We start with the best, organic and locally sourced napa cabbge, add some bell peppers and radish, and ferment between two-to-three weeks. Like a refreshing, Korean-esque sauerkraut, our white kimchi adds a splash of flavor and tang to any meal!
JICAMA KIMCHI SALSA
Take your kimchi for a spin! We blend our popular jicama kimchi with pineapple and habanero for a delightfully tropical taste experience. All the probiotic goodness of kimchi in a salsa. Eat with chips, on fish or meats, in an omelette … be creative!
We start with Volcano gochujjang and blend in the finest organic, locally made miso for a smooth, savory sauce that is as versatile as it is delicious. Great as a dip, spread, marinade or in your favorite stir fry.
BOK CHOY KIMCHI
The green leafy vegetable makes for a fantastic alternative to napa cabbage. With a buttery zesty finish, this unique kimchi stands out for its fresh flavors and crunchy zing.
A blend of locally grown shiitake, maitake and alba mushrooms pickled in a mix of liquid aminos and Little Apple's Apple Cider Vinegar, with a touch of jalapeno for added flare. All you mushroom lovers, this is the perfect accouterments to you favorite dishes. Use it to top salads, sandwiches, in soups, or eat it right out of the jar!