Good kimchi and krauts start with good vegetables. We source only the best vegetables from Paonia farmers who utilize high standards of organic and natural growing methods. While not always possible, we try to buy crops with blemishes that are not suitable for market but look and taste beautiful after a season of fermentation.

By cutting all our kimchi and kraut by hand, the vegetables stay crunchy even after 8 months of fermentation. We mix the highest quality salt into the cut vegetables, which creates a very strong tasting and nutrient dense brine. The ingredients are then packed into German-style anaerobic fermentation crocks. These are expensive items, but necessary for quality in long term fermentation. We refuse to ferment in plastic!