Organic Kimchi Vegan

Vegan: Leafy Cabbage, Radish, Carrot, Pear, Green Onions, Garlic, Ginger, Sea Salt, Chili Powder, Fermented Non GMO Soybean Paste (beans + salt), Kelp Powder & Love

Our Vegan Recipe sets us apart from ordinary fermented vegetables. It is hand-crafted with California Certified Organic Farms (CCOF)'s vegetables and fruits grown within 100 miles from San Francisco. Sea salt is from the San Francisco Sea Salt Company. Fermented Non-GMO Soybean Paste is imported from Korea because it has to be the best quality soybeans preserved with sea salt even though only a few table spoons go into one small batch. Kelp is an amazing source of minerals and we are now sourcing it from Mendocino, CA.

Why is Kimchi tangy and bubbly? It is naturally fermented without vinegar or preservatives. Unlike dairy ferment, Kimchi is full of fiber and essential nutrients (vitamins, mineral, iron...). If Kimchi is not fermented and not sour, it's called "Gut-jeo-rhee 겉저리" which basically means "salad" without the probiotics activating like bubbly soda. Keep your lid tightly closed to keep it carbonated and protect probiotics. Finish within 6 months after open. 

Among many health benefits, Kimchi boosts your immune system and helps you digest other processed foods. Find out more nutrition facts at ellenskimchi.com.