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Lacto-fermentation is one of the oldest and healthiest means of food preservation. Lacto-fermented foods retain all their natural plant ingredients while improving in quality, taste and aroma.

Our Certified Organic Kimchi is made in a traditional manner from vegetables grown on our farm : Green cabbage, Napa cabbage, bok choi, leeks, carrots, daikon, garlic, red pepper, and organic ginger. The vegetables are picked, washed, chopped, mixed with a small amount of high-mineral Celtic Sea Salt, and lightly pounded. The salt and pounding extract the vegetable juices. No water is added. Yum.

Kimchi is loaded with living, healthful, naturally occuring flora (lactobacilli) similar to those found in yogurt, pickles, and sourdough breads. Eating fermented foods rich in lactobacilli strengthens immune systems thrown out of balance by antibiotics, stress, disease, and exposure to toxins. Studies indicate that consistent levels of lactobacilli in the intestinal flora may lower cholesterol and blood pressure, prevent colon cancer and inflammation, improve mineral absorption, and aid digestion. Kimchi is also rich in vitamins A, C, B1, B2, calcium, and iron. Good winter food.